Chickpea Pasta Recipes for National Nutrition Month

Chickpea pasta offers an array of health benefits, including higher protein content and increased fiber compared to traditional pasta. You can prepare it just like regular pasta, depending on your taste preference. Ideally, it’s best served immediately. With more protein, it can support muscle health, while the added fiber contributes to improved digestion and overall gut health. Incorporating chickpea pasta into your diet can be a nutritious choice for enhancing protein intake and promoting digestive wellness. 

Pasta with Salmon, Broccoli Florets and Tomato Protein Bowl

     Wendy Kaplan 


  • 3 ½ cups Banza pasta

  • 1 ½ cups frozen broccoli florets

  • 4 teaspoons extra virgin olive oil

  • ⅓ cup chopped onion (red or white)

  • 2 cloves garlic, minced

  • 1 can diced tomatoes, drained, or 2 cups chopped tomato (~2 large)  

  • ½ teaspoon salt (or omit)

  • ½ teaspoon basil

  • ½ teaspoon oregano

  • ¼ teaspoon black pepper

  • 1 can (12 ounces) salmon with bones, drained and flaked

  • Chopped parsley for garnish 


  1. Cook pasta according to package directions

  2. Add broccoli during the last 5 minutes of cooking time (allow water to return to a boil before resuming timing). 

  3. Drain

  4. Heat 2 teaspoons extra virgin olive oil in a large skillet over medium heat. Cook and stir onions and garlic for 3 minutes.

  5. Add tomatoes, salt, pepper, basil, oregano and heat for another 4-5 minutes.

  6. Add pasta mixture, salmon and the remaining 2 teaspoons extra virgin olive oil; mix gently until blended

  7. Sprinkle with parsley garnish and serve immediately.

Makes ~ 6 (1 ¼ cup) servings


Chickpea Pasta with Spinach

     Patricia Salvio

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


● 8 oz. Banza chickpea pasta (rotini or cavatappi)

● 2 Tbsp. olive oil

● 1x 15 oz. can chickpeas (drained and rinsed; low sodium preferred)

● 3 garlic cloves (minced)

● 1/4 Tsp. red pepper flakes

● 1/4 Tsp. kosher salt

● 1/2 Tsp. black pepper

● Juice and zest of 1 lemon

● 1 cup baby spinach (chopped)

● 1/3 cup Pecorino or Parmesan cheese (grated)

● 2 Tbsp. parsley (chopped)


1. Cook pasta in a large pot of boiling salted water until al dente per package

instructions. Drain and rinse in cold water. Reserve 1⁄2 cup pasta water.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas to

sauté, occasionally stirring around the chickpeas. They will turn crispy and golden in

about 5-6 minutes.

3. Add minced garlic, red pepper flakes, salt and pepper, cooking for 30 seconds to 1

minute, until fragrant.

4. Stir in cooked pasta, lemon juice, lemon zest and 1 tablespoon olive oil.

5. Add the spinach, Pecorino cheese, and parsley. The greens will wilt in 1-2 minutes.

6. Top with additional Pecorino before serving.


Banza Pasta with Eggplant Sauce

     Michelle Slowey


  • 2 large eggplants 

  • 3 tablespoons olive oil

  • sea salt and ground black pepper, to taste

  • fresh parsley for garnish

  • ¼  cup walnuts 

  • 4 cloves garlic

  • 8 oz Banza gemelli pasta

  • ¼ cup onion minced

  •  1 tbsp parmigiano cheese 

  • 1 tablespoon milk 


  1. Peel and chop the eggplant into cubes. Boil for about 5 minutes.  

  2. Bake a whole garlic bulb seasoned with olive oil and Italian seasonings in a garlic baker for 45 minutes at 425 degrees. ( you will only be using 4 cloves for this recipe )

  3. Drizzle a pan with olive oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.

  4.  Cook the pasta according to the packaging instructions. 

  5. Transfer the eggplant and onion into a food processor, season with salt and pepper and add the milk. Add 4 cloves of the baked garlic, ¼ cup of walnuts and a tbsp of cheese. Blend until you get a smooth cream. 

  6. Drain the pasta and mix it with the eggplant sauce. Serve with grated Parmigiano cheese on top. Garnish with fresh parsley and cracked pepper. 


Greek Banza Pasta Salad

     Lauren McGarty


Pasta Salad:

1. 8 oz. dried Banza pasta

2. 1 cup sweet cherry tomatoes chopped in halves

3. 1 medium red bell pepper diced

4. 1 medium orange bell pepper diced

5. 1 medium green bell pepper diced

6. 1 English cucumber diced

7. 4 ounces crumbled feta cheese

8. ½ cup Kalamata olives sliced

9. 1/3 cup red onion finely diced

Greek Dressing:

2 tbsp. olive oil

2 tbsp. red wine vinegar

1 tsp. Dijon mustard

1 tsp. dried oregano

2 cloves garlic minced

Salt and pepper to taste


1. Bring a large pot of water to a boil. Add pasta and cook according to the package until pasta is al dente. When pasta is finished cooking, strain and rinse under cold water until it is cooled

2. While pasta is cooking, make the dressing by whisking all the ingredients together into a bowl or cup. Adjust to your taste preferences

3. Add cooled pasta to a large bowl with the chopped vegetables

4. Pour dressing on top and toss to coat

5. Serve immediately or place in refrigerator until ready to serve


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