Prepare the vegetables

• Dice the cucumbers, green bell pepper and red bell pepper.
• Mince the cilantro and the scallion green tops.
• Grate the ginger and the garlic.

Make the scallion-ginger dressing

• In a bowl, combine the light soy sauce, sesame oil, honey and lemon juice.
• Stir in the grated ginger, grated garlic, minced scallion tops, cilantro and sesame seeds.

Assemble the salad

• In a large bowl, combine the chickpeas, edamame and all the diced vegetables.
• Pour the dressing over and stir everything together until well coated.

Finish and serve

• Top with optional chili flakes and additional sesame seeds.
• Serve right away or let it marinate in the fridge for even more flavor.