Rinse and drain one can of chickpeas under cold water. Chop the cucumber and red bell pepper into bite-sized pieces. Gather all ingredients in a large mixing bowl.

In a medium bowl, whisk together lime juice, peanut butter, and sesame oil until smooth. Add honey or maple syrup and Sriracha, adjusting to taste.

In the mixing bowl with chickpeas and vegetables, add chopped cilantro. Pour the dressing over and toss gently to coat evenly.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Store dressing separately if prepping in advance.

Before serving, sprinkle with chopped peanuts or sunflower seeds for extra crunch. Serve chilled.