Bring a pot of salted water to a boil and cook the garbanzo bean rotini according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.

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

Place the cooled pasta in a large mixing bowl. Add chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions.

Pour the dressing over the salad and toss gently but thoroughly to coat everything.

Taste and adjust: add more sriracha for heat, more maple syrup if you want sweeter, or a dash of extra rice vinegar to brighten.

Serve chilled or at room temperature.