Chickpea Pasta: Buy or Bye?
Is chickpea pasta worth noodling over?
A new breed of legume-based pasta made from chickpeas is increasingly becoming a fixture on noodle nights, but is it worth the hype? A 2-ounce serving of chickpea pasta supplies about 13 grams of protein and 6 g of fiber—that’s roughly twice as much protein and three times as much fiber as traditional pasta made from wheat flour.
For some people, this will make the pasta more satiating and can help them meet daily fiber requirements.
Very few Americans are eating enough fiber, so using chickpea penne or rotini can be an easy way to sneak more in if someone is already including pasta in their diet. The extra protein and fiber can also help blunt spikes in postmeal blood sugar, which could be beneficial in combating metabolic conditions like type 2 diabetes. It would be great to see a study providing a side-by-side comparison of blood sugar responses when eating regular pasta and when eating that made from chickpeas.
Boil up a pot of chickpea pasta and you also get more of several vital micronutrients like magnesium, iron and potassium. The verdict: These new-generation noodles prove that some food innovations are worth embracing. So go ahead and dump your Bolognese on those chickpeas, even if not every Italian grandma would approve.
See also: Chickpeas and Rice for Protein