Cucumber Bok Choy Salad with Chick Peas

1/2 cucumber, peeled and sliced
2 stalls book choy, sliced
1/2 cup baby carrots, thinly sliced on a bias
2 green onions, sliced

1 cup cooked chickpeas, drained
1 Tbsp soy sauce
1 tsp sesame oil

1 Tbsp dried cranberries
1 Tbsp slivered almonds

Dressing:
2 Tbsp seasoned rice wine vinegar
2 Tbsp olive oil
2 tsp fresh lemon juice

Soak the chick peas in the soy sauce and sesame oil in a bowl for at least half an hour, or more.  Turn often.  Whisk together the dressing.  Toss the cucumber, bok choy, carrots and onions together with the dressing.  Strain the chickpeas and fold in with the veggies.  Top with the cranberries and almonds.