Banza Chickpea Rotini Pasta

Banza chickpea pasta in rotini shape is a pasta made mostly from chickpeas. It has a four-ingredient list: chickpeas, pea starch, tapioca and xanthan gum.

Who it suits

It suits people who want a pasta with more protein and fiber than regular wheat pasta. If you love a firm, al dente bite or dislike the taste of beans, it may disappoint. Pair it with Rao’s Homemade marinara, or browse more healthy pantry staples.

Comparing options? Our healthy pantry staples guide explains what to check on the label and spec sheet.

Key facts

• Ingredients: chickpeas, pea starch, tapioca, xanthan gum (Banza)
• Banza states it has 50% more protein, 3 times the fiber and 25% fewer net carbs than regular pasta, (Banza)
• The nutrition panel lists 11 g of protein per 2 oz (56 g) dry serving; the 20 g headline refers to a larger 3.5 oz portion (Banza; Stop & Shop)
• CleanScan Certified by The Detox Project, tested for glyphosate and more than 400 pesticides with non-detectable results (Banza)
• Simmer for about 6 to 8 minutes, stirring often; foam is normal (Banza)

What reviewers say

Sporked named this rotini its pick for the softest chickpea pasta, noting a strong nutty, savory chickpea taste that fades under sauce and a less al dente texture than some rivals. Tasting Table tried the penne from the same line and ranked Banza near the bottom of 12 gluten-free brands, crediting its protein and fiber but finding it very chickpea-forward and slightly grainy.

Pros and cons

• Pro: Short, four-ingredient list
• Pro: More protein and fiber than regular pasta, per the brand
• Con: Noticeable chickpea flavor
• Con: Softer texture that is easy to overcook

Cautions

• Made from chickpeas and peas; avoid with a legume allergy or sensitivity.
• Taste near the end of the cook time to avoid a mushy texture.
• Higher in fiber than wheat pasta, so increase intake gradually if you are not used to it.