Rinse chickpeas under cold water and let them drain well.

Chop the red bell pepper, cucumber, carrots, red cabbage, and green onions into small pieces.

In a small bowl, mix peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, garlic powder, and red pepper flakes until smooth.

In a large mixing bowl, combine chickpeas, vegetables, cilantro, and peanuts. Pour dressing over and toss gently.

Cover and refrigerate for at least 30 minutes before serving.