![]() Or just drizzle with olive oil and herbs to keep it simple and clean. Follow the instructions on the label but you’ll still be boiling it in water and then draining and serving with sauce,” Hultin says.Ĭonsider red sauce, herbs, spices, and veggies for added nutrients and flavor, she suggests, like a good marinara with veggies and some added protein, like meatballs, grilled chicken, or some cheese on top. Per Serving: Banza: 23 g protein 8 g fiber 48 g net carbs (Net carbs total. ![]() “You really just cook bean pastas like regular pasta. Since texture and flavor is basically the same, treat it as normal pasta! “You can make pasta out of them so you get a higher fiber and protein content but still have a pasta-like product that you can add sauce and other classic ingredients to,” Hultin explains. This way you can make chickpea penne with meatballs that’s sturdy and can hold up a good sauce, too. You can also use Banza to make salads, soups, and sandwiches. Then, it should be rinsed and served with a favorite sauce. ![]() Its cooking instructions suggest that it should be cooked in salted water for seven to nine minutes, stirring occasionally. Plus chickpea pasta is pretty close in texture to standard pasta, which makes it more appealing than having spaghetti squash with meatballs, which has a lighter consistency. Banza is a versatile chickpea pasta that is great for vegetarians, vegans, and gluten-free eaters. Most bean/lentil pastas are similar when you compare them to each other,” she says. Since they’re made out of beans, there’s more nutrition in them than in white or whole wheat regular pasta and you will stay fuller longer. “Compared to flour-based pastas, chickpea varieties are often higher in protein and fiber. I love the nutrient profile and I think they also taste really good,” she says. Southwest pasta salad with fresh veggies, rotini pasta noodles, and a creamy chipotle ranch dressing. “I find chickpea pastas a good alternative to regular pasta. “Chickpea or other bean or lentil pastas generally contain one ingredient: the chickpea! (or bean or lentil depending on the type),” says Ginger Hultin MS RDN CSO, and Spokesperson for the Academy of Nutrition and Dietetics. Yet, is it actually healthy? And is chickpea a good swap, as opposed to others like black bean, zucchini, and spaghetti? Here’s what a dietitian has to say. Click here for more information.There are several chickpea pasta brands on the market, like Banza, among others, which are being touted as healthy, protein-dense and fiber-packed pasta alternatives for when you want to switch up plain old pasta for Italian night at home. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Hungry Girl provides general information about food and lifestyle. Questions on the WW Points® values listed? Click here. *The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. Click for more about our editorial and advertising policies. We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Prices and availability are subject to change. We may receive affiliate compensation from some of these links.
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