Rinse and drain chickpeas thoroughly to remove excess sodium and moisture.

Chop the red cabbage, red bell pepper, carrots, cucumber, and spring onions.

Wash and chop the cilantro and mint, and set aside.

Combine peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and chili paste in a mixing bowl.

In a large salad bowl, add chickpeas and prepared vegetables, then drizzle with two-thirds of the dressing.

Gently fold in the chopped cilantro and mint.

Serve topped with chopped roasted peanuts.