In a large mixing bowl, combine one can of drained and rinsed chickpeas with one cup of shelled edamame, one diced red bell pepper, one shredded carrot, and a handful of thinly sliced green onions. Toss gently to mix.

In a separate small bowl, whisk together three tablespoons of sesame oil, two tablespoons of rice vinegar, and two tablespoons of soy sauce (or tamari). Grate in one tablespoon of fresh ginger, add one tablespoon of honey (or maple syrup) and one minced garlic clove.

Pour the ginger sesame vinaigrette over the salad ingredients and toss gently until evenly coated.

Sprinkle a tablespoon of sesame seeds over the salad and give it a final gentle toss.

Serve immediately or refrigerate for 15–20 minutes to allow flavors to meld.