Bring a large pot of salted water to a rolling boil over high heat. Add the garbanzo bean rotini pasta and cook according to package instructions until al dente, roughly 8-10 minutes. Drain the pasta and set it aside to cool slightly.

In a medium bowl, whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha. Mix until smooth and creamy.

In a large mixing bowl, combine the cooked garbanzo bean rotini, chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions. Toss gently to combine.

Drizzle the dressing over the pasta and vegetable mixture and toss until everything is evenly coated.

Chill the salad in the refrigerator for 15-20 minutes before serving or serve immediately at room temperature. Garnish with chopped peanuts or sesame seeds if desired.