In a large mixing bowl, combine one can of drained chickpeas, 1 cup of shelled edamame, one diced red bell pepper, one shredded carrot, and a handful of sliced green onions. Toss gently until evenly mixed.

In a separate small bowl, whisk together a quarter cup of sesame oil, three tablespoons of rice vinegar, two tablespoons of soy sauce, one tablespoon of grated fresh ginger, one tablespoon of honey, and one minced garlic clove until smooth.

Pour the vinaigrette over the salad ingredients and gently toss to coat without overmixing.

Sprinkle a tablespoon of sesame seeds over the top and serve immediately, or chill for 15-20 minutes for enhanced flavors.