Start by shredding the cabbage and grating the carrots. Thinly slice the red pepper and green onions, then chop the cilantro. Combine all the chopped vegetables in a large mixing bowl.
Open the cans of chickpeas and drain them thoroughly. Rinse under cold water to remove any excess sodium or preservatives. Add the chickpeas to the vegetable mixture.
In a separate bowl, combine the creamy peanut butter, soy sauce, toasted sesame oil, rice vinegar, lime juice, honey, sambal oelek, minced garlic, and freshly grated ginger. Whisk these ingredients together until smooth. If the dressing is too thick, gradually stir in the hot water until you reach your desired consistency.
Pour the peanut dressing over the salad mixture. Toss everything together until all the ingredients are well-coated in the delicious dressing. Season with kosher salt and pepper to taste.
Transfer the salad to a serving bowl and sprinkle with chopped peanuts for added crunch. Serve immediately or refrigerate for up to an hour to let the flavors meld.
