Place the sliced almonds in a dry skillet over medium-low heat and toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer them to a plate and allow them to cool completely.

Add the thinly sliced cabbage and chopped romaine to a large salad bowl. Make sure the vegetables have been washed and thoroughly dried so excess water does not dilute the dressing.

Add the chopped cucumber, red bell pepper, thinly sliced carrots, red onion, and halved cherry tomatoes to the bowl.

Drain and rinse the chickpeas thoroughly. Pat them dry if they are particularly wet, then add them to the salad along with the crumbled feta cheese.

Add the chopped parsley and fresh mint, then gently toss the vegetables, chickpeas, herbs, and feta together without crushing the softer ingredients.

In a small bowl, whisk together the extra-virgin olive oil, rice vinegar, low-sodium soy sauce, toasted sesame oil, lemon juice, honey, grated garlic, grated ginger, and black pepper until well combined.

Let the dressing rest for about 5 minutes so the garlic and ginger can infuse into the mixture, then taste and adjust the balance with a little extra lemon juice, honey, or soy sauce if needed.

If serving immediately, pour about three-quarters of the dressing over the salad and toss gently until the vegetables are lightly coated. Add more dressing only if needed.

Add the cooled toasted almonds and give the salad one final gentle toss, taking care not to crush the feta or soften the almonds.

Taste the finished salad and adjust the seasoning if necessary. Serve immediately for maximum crunch, or refrigerate undressed components separately until ready to assemble.