To make this salad, start by preparing the dressing. Add the avocado oil, toasted sesame oil, maple syrup, ginger paste, lime juice, and kosher salt to a small bowl. Whisk everything together until fully combined, then taste it and adjust the seasoning if needed. Set it aside while you prepare everything else.

Next, bring a large pot of water to a boil. Add the soba noodles and cook for 4 minutes, or according to the package instructions — soba noodles cook quickly, so keep an eye on them. Once they're done, drain them and immediately rinse them under cold water to stop the cooking. This step is important: rinsing with cold water keeps the noodles from overcooking and also prevents them from clumping together. Transfer the noodles to a large mixing bowl.

Add the rest of the salad ingredients directly to the bowl with the noodles: the sliced Persian cucumbers, the drained and rinsed garbanzo beans, the fresh mint, the parsley, the diced red onion, the sliced green onion, and the sesame seeds. Pour the dressing over everything, then toss to coat the salad well.

Once the salad is fully dressed and tossed, it's ready to serve! Plate it up and enjoy it right away, or store it in an airtight container in the fridge for up to three days.