• Wash and dry produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels.

• Place edamame and chickpeas in a medium microwave-safe bowl; microwave until warm and slightly tender, 30-60 seconds.

• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Thinly slice scallions, separating whites from greens.

• In a large bowl, whisk together peanut butter, sesame dressing, and as many chili flakes as you like. (TIP: Knead peanut butter packet before opening to make whisking easier.) Add water 1 tsp at a time until dressing reaches a drizzling consistency.

• Add lettuce, cabbage, carrots, and scallion whites; toss to coat. Taste and season with salt and pepper.

• Divide salad between bowls. Top with edamame and chickpeas, sesame seeds, and scallion greens. Serve.