I always enjoy experimenting with new pastas and have really been enjoying this chickpea pasta these days. It provides a boost of protein or can actually act as your protein star in a vegan or vegetarian meal.
All of the wonderful health benefits (high protein and high fiber) aside this is the first bean pasta I have found that doesn’t also include soy, which is a great opportunity for individuals allergic to soy or even just those who try to avoid over doing it on the soy products. This pasta is made from chickpea and lentil flour and that's it which means this pasta is really checking most of my boxes for a minimally processed boxed food and this makes me super happy.
So if you are on the hunt for a new gluten free pasta and you are tired of eating over soggy or over hard rice or corn based pastas check your local grocery store for this brand and let me know what you think.
Alright enough about this pasta lets get talking recipes and eating!
Garden Pasta Salad (serves 4)
1 head broccoli, chopped
4 oz chickpea pasta, about half the box
1/2 red pepper, diced
1/4 cup feta
2 scallions, finely chopped
1 chicken breast (about 4oz), cooked and diced
1/4 cup olive oil
1/2 tsp dry basil
1 lemon juiced
Salt and Pepper, to taste
1. Cook pasta according to box instructions. Rinse under cool water to stop cooking and set it aside to continue cooling and drying off a little. If you don't already have some left over cooked chicken breast in the fridge cook 1 breast, either on the BBQ or in the oven until it is cooked through completely. Remove from heat and allow it to cool.
2. Chop all vegetables up and place them in a large salad bowl and give them a stir to combine. Once chicken is cooled dice it into small cubes and add it to the vegetables and stir. Add in the pasta and give another mix.
3. In a sealable container combine oil, basil, lemon juice and salt and pepper. Seal it and give it a really nice shake to combine. Pour dressing over salad and mix. Once salad dressing is mixed in, top with feta and enjoy.