1. Preheat the oven to 425°F (220°C). Drain and rinse the chickpeas thoroughly, then spread them over a clean kitchen towel and pat them very dry. Remove any loose skins if desired.

2. Place the dried chickpeas in a bowl. Add the olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss thoroughly until evenly coated.

3. Spread the seasoned chickpeas in a single layer on a parchment-lined baking sheet. Roast for 25–35 minutes, shaking the pan halfway through cooking, until golden and crisp.

4. Remove the chickpeas from the oven and let them cool slightly. They will continue to firm up as they cool.

5. While the chickpeas roast, finely shred the green and red cabbage and carrots. Thinly slice the cucumber, red bell pepper, and green onions. Peel and dice the mango, then roughly chop the cilantro and mint.

6. Make the dressing by whisking together the peanut butter, lime juice, soy sauce, honey or maple syrup, sesame oil, minced garlic, grated ginger, and optional red pepper flakes.

7. Gradually whisk in the warm water, one tablespoon at a time, until the dressing becomes smooth, creamy, and easy to drizzle. Add more water if necessary.

8. Add the green cabbage, carrots, cucumber, mango, red bell pepper, red cabbage, green onions, cilantro, and mint to a large serving bowl. Toss gently to combine.

9. Pour about two-thirds of the peanut-lime dressing over the salad. Toss gently until the vegetables and fruit are lightly coated. Reserve the remaining dressing for serving.

10. Scatter the roasted chickpeas over the salad just before serving to help preserve their crisp texture.

11. Sprinkle the chopped roasted peanuts and sesame seeds over the salad. Finish with fresh cilantro, mint leaves, and lime wedges.

12. Serve immediately while the vegetables are crisp, the mango is juicy, and the chickpeas are crunchy. Drizzle with additional peanut-lime dressing as desired.