In a large mixing bowl, combine the drained chickpeas, shelled edamame, diced red bell pepper, shredded carrot, and sliced green onions. Use a gentle tossing motion to blend the ingredients.

In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce (or tamari), freshly grated ginger, honey (or maple syrup), and minced garlic until the mixture is smooth.

Drizzle the prepared ginger sesame vinaigrette over the salad mixture. Gently toss to coat without mashing the chickpeas or edamame.

Transfer the salad to a serving dish and sprinkle sesame seeds generously over the top. Chill for 15-20 minutes before serving for enhanced flavors.