Step 1

In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools).

Step 2

Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.

Step 3

In a large mixing bowl add shredded cabbage, carrots, chopped cucumber,and onions. Add cooked pasta.

Step 4

Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.

Step 5

Pour peanut sauce over pasta salad and mix gently to combine. Sprinklewith green onion, peanuts, and cilantro. Mix again.