Combine rinsed quinoa and water/broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool completely.

Preheat air fryer to 375°F (190°C). In a small bowl, toss the drained, rinsed, and thoroughly patted dry chickpeas with olive oil, curry powder, garlic powder, and salt until evenly coated.

Place the seasoned chickpeas in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket every 5 minutes, until golden brown and crispy. Set aside to cool.

While quinoa and chickpeas are cooking/cooling, prepare all the vegetables and herbs: thinly slice red cabbage, shred carrots, julienne red bell pepper, cook edamame if not pre-cooked, and chop cilantro and mint.

In a small mixing bowl, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sriracha (if using).

Add 1-2 tablespoons of water, one tablespoon at a time, whisking until the dressing reaches your desired pourable consistency.

In a large mixing bowl, combine the cooled quinoa, red cabbage, shredded carrots, red bell pepper, and edamame.

Pour the peanut-lime dressing over the salad ingredients. Toss gently until everything is well coated.

Fold in the chopped fresh cilantro and mint.

Divide the salad among serving bowls. Top each serving generously with the crispy chickpeas, chopped peanuts, and sesame seeds. Serve immediately.