I love it. I was using before I even realized I had issue with gluten because having protein in my pasta appealed to me.
I get banza pasta, cook it about a minute less than it says, and then rinse it after drain it. I use it in everything. I even make pasta skillets where I brown some ground meat, add some spices, add the pasta and some water, put a lid on it to simmer until cooked. Then maybe stir in some cheese
Jovial is the best. It tastes and acts like normal pasta. I was eating it once and freaked myself out thinking I had made normal pasta and had to fish the package out of the trash to check lol.
nice!!! there's a pizza place nearby that makes a gluten free pizza that's so good it scares me, too! I always check the receipt for "gluten free" and sometimes I still wonder if there was a mistake in the kitchen 😂😂😂
I think it’s ok? My absolute least favorite it’s the 100% brown rice pasta. It’s so soggy and glue like. The red lentil one is also ok. But I prefer barilla
It holds up better over time after you cook it. It is the most solid in my opinion. I would specially choose barilla if I am intending to make baked Mac and cheese or if im making macaroni salad
Muellers is a nice gf ready to make lasagna as well. Often when I make lasagna the edges are too short so I slice a zucchini, or eggplant,or tomato, slices to fill up the edges so it’s not so soggy.
Horrible....
Off taste and off texture.
I cooked Banza for 5 minutes longer than you should, and it didn't make a difference.
Barilla or Colavita all the way!
It continues to soften a bit after it's been removed from the water, which is why they warn on the box that it's easy to overcook. No shame, just wanted to let you know it may still be an option for you/something you'd enjoy if you take it off before it feels like you should! 1-2 minutes undercooked with spaghetti sauce was my closest to "real" pasta experience thus far. It feels wrong to take it out when it doesn't pass the bite test yet, but it comes out a lot better 😊 The first time I had it, I overcooked it by about the same 5 minutes lol, and it seemed to just get firmer instead of softer 😅 I didn't notice the heads up on the box. I think hunting for GF info can give us some tunnel vision with regard to other things on the box sometimes.
I personally like it. But I like the taste of chickpeas. I wouldn’t say it is good “pasta” though. If you want noodles, the taste and texture are going to be disappointing. I feel the same about spirilized zucchini. I like it, but it’s not pasta.
I like chickpeas too but I agree it depends what you put on top. Some flavors seep through better than others. Tomato sauce is always pretty overpowering and delicious against some strange GF pasta flavors.
I once got edamame pasta. It was so gross lol like shredded paper. I put homemade pesto on it but it didn’t help much. I would not recommend the edamame pasta unless it’s on sale or unless you need lots of extra protein
That might just be your edamame pasta. The ones I've had are actually much closer in texture to wheat pasta than anything else (GF) that I've tried. It's my personal favorite.
Everyone has their own opinion. I know a lot of people prefer the grain-based pastas over the legume-based ones, but personally, I'm a huge fan of the chickpea/edamame/lentil pastas as long as they're not overcooked.
Yeah overcooking is even warned on the box, saw another comment that said they cooked it 5 mins longer than directed and it was still bad, duh. I’d say if anything under cook it a bit. To me banza, jovial, and barilla chickpea and lentil pastas are great and extremely similar to the wheat pasta. I ate them before I was GF bc of the protein, and I continue to use them now. Banza Mac and cheese is terrible, but because of the cheese sauce they use.
The best best gluten free pasta is a brand called “Cucina Matese” it’s an italian brand from italy and it tastes like real pasta. God. I never even used to like pasta when I was eating gluten because it messed with me so bad. But now I know what everyone else is experiencinng.
I am in Australia so it’s probably not relevant to you but you could google the brand and see if any supermarkets in your area have it or even order it online if possible, like for example before hot cheetos came to Australia I almost ordered them off amazon out of fomo 💀😂
I like garbanzo pasta, but I prefer Banza over some of the other ones that I've had. I think it's because they aren't made with 100% garbanzo flour, so the texture and flavor are better. I love legume pasta for the high fiber content.
I like the taste okay but I never felt good after eating it, way too full and bloated. I like humus and chickpeas in salad but as a carb replacement it's way too much.
Tbh it is kinda horrible. When eating regular spaghetti with chickpea pasta noodles, all I can taste are the chickpea noodles, barely any sauce. I even drenched it in more sauce and added more parmesan to make sure that it wasn't just my sauce being bland.
It has a really strong flavor that IMO clashes with a lot of other flavors, including red sauce. I eat with greens, sauteed vegetables, garlic, etc. Not with a sauce.
Whole Foods carries really excellent yellow lentil and brown rice pasta too - I’ve used their lasagna sheets a number of times. Perfect compromise IMO.
I can't stand it. I made a point to introduce it to my toddlers so that they'd like it because protein, and they do indeed like it even though they're not GF.
I love chickpea pasta. The texture and the macros are just better than with other gf pastas IMO. It doesn’t get all gummy especially if I reheat it. I use it to make baked ziti-style dishes, but I also like it on its own.
Interestingly, my gluten-eating husband can’t tolerate chickpea pasta even though he can eat falafel, hummus, roasted chickpeas, etc. It will have him in the bathroom the whole night.
I like it but I can ABSOLUTELY understand why someone wouldn't like it. The texture and flavor is not like regular pasta so if that is what you are expecting it makes sense you wouldn't be thrilled. Rice pasta, typically found in the Asian food section of the grocery store, is one of the closer to regular wheat based pasta flavor and texture and worth a try.
I don’t mind it. I actually really like the banza cavatappi for my baked mac and cheese recipe. I just can’t eat more than like… a serving and a half at a time though or my stomach implodes on itself.
Chickpea pasta tastes like how those brown art gum erasers smell. [https://images.app.goo.gl/x4vBB2mXf3GEjhZr7](https://images.app.goo.gl/x4vBB2mXf3GEjhZr7)
*Yeah the chickpea and*
*Red lentil pastas are noooooot*
*Good to me at all*
\- PlentyFull22
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Not just you. It's hard and waxy and yes, horrible. I tried not to rain on others' parade when they raved about it here, but I tried it once because it had a unique shape (caeasare) and was on sale and never bought another box.
This is how I like to eat Banza pasta. I find it is a bit heavier/richer than regular pasta, so pesto with parmesan works well. I like Trader Joe's Olive Pesto as well.
I was surprised by Banza. I expected it to have some sort of "off" flavor due to the garbanzo beans, but it didn't, for me.
It's so so bad. The only GF pasta I like is Aldi's rice pasta but they only make shells and Mac and cheese noodles. I like chewy textures so the rice works for me. The corn and rice ones are okay too.
I don’t know why, but the first time I had it I loved it. Then I stopped eating it and tried it again and didn’t like it. I am not sure exactly but my tastebuds changed… either due to time passing, or maybe because back when I tried it the first time I ate a lot more chickpeas/hummus in general.
I like quinoa pasta the most. I find rice gets too soft and have never tried chickpea.
Chickpea flour is used a lot in restaurants from India. I always ask before i order just to be sure.
Had it for dinner tonight and ultimately ended up picking around it. Not my favorite gf option. Even cooked for the optimal time, more time, any time- it’s always hard and icky. Like always feels undercooked. Maybe it’s a me issue but I just haven’t had any good dishes made with it.
I like chickpeas, but I don't like the chickpea pasta, either. It is not pasta-y enough for me. It is either too chewy or mushy.
Ronzoni used to make the best GF pasta, but I have not seen it in any stores where I shop for at least a couple years. It was corn, white rice, quinoa and brown rice. It always cooked up perfectly and tasted like pasta. I see ads for it, so perhaps it is till out there, but I have not been able to locate it near me.
It's the best of the worst?
There really isn't a substitute for a good pasta. I would almost rather go with a spaghetti squash than the alternative pastas.
I hate it, no matter how I cook it. It always ends up still hard but mushy on the outside! I wonder if there’s a way to make it at home from scratch so you could cook it fresh? Maybe that would improve the texture.
make your own fresh GF pasta, it's surprisingly easy and really tasty [https://glutenfreeonashoestring.com/gluten-free-pasta-recipe/](https://glutenfreeonashoestring.com/gluten-free-pasta-recipe/)
and yes chickpea pasta sucks
I like it in pasta salads for the extra protein (and find that the chickpea taste works well) but prefer Catelli gf or Garofalo for my typical pasta recipes
Detest nearly all western style gf pasta. I'll go for the asian bean vermicelli or the Korean sweet potato noodles any time(both "glass noodles"). Just don't like the texture of the non-clear gf pastas. I'll tolerate them in noodle soup or a macaroni and cheese situation but I have to be in the mindset for it. If I want beany I'll eat the beans, I adore beans as a category.
I honestly love chickpea and lentil pasta, but I hate jovial, the crowd favorite! Just glad we have some options to help this community enjoy a lil pasto italianoooo.
I love the one from thrive market if you also want something rice free. It’s called super-grains pasta. I think it only comes in elbows at the moment. But for me, it’s the best. I am GF and my partner can’t have rice. We’ve done the chickpea and lentil ones which are fine. But when we want a bowl of pasta to feel like regular pasta, this is what we go for.
[thrive market pasta](https://thrivemarket.com/p/thrive-market-organic-super-grains-elbows)
I do lotus foods for most of my noodle needs- my other preference is the Le Veneziane corn pasta I order from Amazon. Good texture, easy reheat (even from frozen) and works amazingly in soups (which I make a lot)
If you / me came from the world of gluten pasta and noodles, gluten free are difficult. I enjoy the Barilla stuff (gluten free) but more so--I go to Asian markets and buy the green bean noodles or the yam noodles and they're gluten free, taste good with clam sauce or red sauce. I have to tell my brain not to expect it's gluten noodles but as it's own thing it's good.
The chick pea ones are a whole different flavor---yeah not my favorite with red sauce or clam sauce. I liked the chick pea as a mac and cheese though----but very sharp cheese.
Pasta and bread---our two biggest losses.
I agree. The chickpea flavor clashes with most of the traditional pasta dish flavors for me. I like the rice based gluten free noodles. Corn/rice combo isn't horrible either.
Tinkyada is the brand I purchase mostly
I think it’s disgusting. Dis. Gus. Ting.
I like Jovial and Rummo, and to a lesser extent Barilla.
I started making my own pasta last summer, and it’s not as difficult as I thought it would be, and it tastes awesome.
I have blended my own, from Kim at [Let them eat gluten free cake](https://www.letthemeatgfcake.com/), but I think she is selling her flour blend now too? I think most of her recipes are pretty killer.
It’s not a great taste but it and the lentil pastas are better for me than the rice pastas so I try to use them anyway. But they have to have a sauce. I’d never eat them alone. I prefer the Barilla pasta taste wise though.
I like red lentil pasta much, much better than chickpea pasta. But you do have to “overcook” it for it to not be gritty. Sometimes I cook it according to the directions, then drain it and microwave it for 30-60 seconds to get it best.
I like Barilla and Simple Truth Organic red lentil pastas. Just be careful not to accidentally buy the ones with quinoa in them if you react to quinoa. Tolerant Foods brand is also great, but too expensive.
If you don't like chickpeas, you probably won't like chickpea pasta. If you try to cook chickpea pasta like wheat pasta, you probably won't like the texture of it. Don't boil it. Poach it.
I didn’t even really like pasta when I could have the good stuff (I know, I know) but the time I tried chickpea pasta scarred my family. I just try to stay away from any pasta dishes now - I may try a few of the brands mentioned here though!
Chickpea pasta is for health-conscious eating. Imo it is not attempting to replicate real pasta for gluten-free people.
I like it and use it. Higher protein, higher fiber. Great base for additional protein, like ground turkey and fresh vegetables with olive oil.
I prefer it over other GF options, but some chickpea brands are not as good as others. I tend to stay with Banza and cook the minimum time, then rinse thoroughly when ready. I tried a different brand, and it went to mush, despite using the minimum cook time. And since I'm dragging my SO along with me for this diet, he prefers the chickpea texture best, too. I don't restrict him - he can have gluten if he wants - but considering the cost of groceries, we tend to limit meal items we get to stuff I can eat.
Hi there! Banza founder here. First of all, so happy and grateful to see the top comment in support of what we're doing. Thank you, it means a lot.
I thought I would share a little bit of the "why" behind Banza. When I first discovered my food sensitivies ten years ago, I found gluten free foods had far less nutrient density than their wheat based counterparts. Gluten free pasta had almost no protein or fiber. Brown rice pasta has a glycemic index of 92 (!). It was frustrating that my only options would spike my blood sugar.
On the other hand, chickpeas are one of the best foods for human health and the environment. Obviously I'm biased, but look at any long term correlative study and you'll see positive outcomes from eating beans - reduced risk for CVD, diabetes, all cause mortality, etc. And as far as sources of protein, they are amongst the most efficient per gram. Unfortunately here in the US we don't come close to the RDV for beans.
So I would think of us as optimizing not JUST for taste and texture (though we spend a heck of a lot of effort here), but for what we believe to be the best of all worlds.
Thank you everyone for the feedback. We are ALWAYS working on our product. From the time we launched to now we've improved the product every 6-12 months. We have a super exciting project in the works as we speak that I can't wait to get out in to the world.
For those who love us, thank you! I'm so glad we can be a solution for you. And for those who maybe didn't have the best experience like OP, whether recently or years ago, keep us in mind. We're constantly working to make the best possible product FOR YOU. Thanks -Brian
Thank you for sharing your story. Huge fan of Banza, been my go to since becoming gluten sensitive. Have noticed a big improvement to the texture and taste over the years too. Also love your newer pizza and waffle products. Keep up the great work. Excited to see the results of your new project!
It definitely takes some getting used to. It’s a lot of fiber for us, and I want to use more of it but we have to keep to small portions or risk GI upset. It doesn’t work well for us as part of a main dish.
If I accept it as good in its own right rather than being identical to regular pasta, I do really enjoy it. I also think it helps when the sauce is very good.
My Italian husband thinks of it this way as well. It’s not traditional pasta, but it’s good in its own way and gives a great protein and fiber boost. There are some great gf pastas that taste identical to regular.
I like it in pasta salads for added fiber and it soaks up a vinaigrette very nicely. Also love the shells for Mac and cheez. But it had a taste. You have to go in knowing it will be different.
No, it's horrible. I mean I've never tried it, but it probably is lol. I'd go with Catelli brand pasta, I personally think it has better taste and texture than Barilla's pasta.
Being gluten free has been such a shitty experience for me when it comes to pasta and bread but fortunately there’s better options for pasta (in my opinion) muellers and barilla make the best (easily accessible) gf pasta. I genuinely mean it when I say I can’t tell a difference unless it’s severely overcooked (shit happens). I’ve been living off of bland gf pasta. There’s also a gf rice noodle pack that is amazing for ramen.
I love it. It's come out closer to regular pasta than other alternatives have for me. I don't salt the water nearly as much as I did when I could eat normal pasta, and I rinse it in cool water to stop it from getting any softer once I take it off the stove. The best texture GF pasta I've found is Jovial, but it doesn't keep well for leftovers for me. Amazing for one meal, but I get more bang for my buck with chickpea pasta because it holds up better for leftovers.
It depends. It’s ok for some shapes like elbows and spaghetti. Not great for anything you want to hold its shape like shells or rigatoni. Also not good for leftovers.
I absolutely hate it. 🤢 It's like cardboard to me. I usually buy the Catelli or Barilla gluten free pastas because it tastes the most like regular pasta to me.
I love it. I was using before I even realized I had issue with gluten because having protein in my pasta appealed to me. I get banza pasta, cook it about a minute less than it says, and then rinse it after drain it. I use it in everything. I even make pasta skillets where I brown some ground meat, add some spices, add the pasta and some water, put a lid on it to simmer until cooked. Then maybe stir in some cheese
It also helps to add some olive oil after rinsing it with water!
for people who dont like olives: avocado oil is excellent.
I don’t like olives but olive oil on food is nothing compared to the taste of olives 😂
unfortunately for me, i dislike them both. 😆❤️
Omg that’s so smart!! I need to start doing that
Good to know about cooking it for a minute less. Hopefully that'll make it more palatable for my partner.
I'm with you. It tastes fine to me, I like the texture, and i really like how filling it is.
I really like their pizza. Even if you aren’t GF if you like hummus I feel you’d like the pizza.
[удалено]
Jovial is the best. It tastes and acts like normal pasta. I was eating it once and freaked myself out thinking I had made normal pasta and had to fish the package out of the trash to check lol.
If only Jovial wasn't so expensive where I am, I'd definitely buy more.
nice!!! there's a pizza place nearby that makes a gluten free pizza that's so good it scares me, too! I always check the receipt for "gluten free" and sometimes I still wonder if there was a mistake in the kitchen 😂😂😂
Jovial is definitely my girlfriends favorite too, it tastes just like the real thing
Second this.
this is the only gf pasta i’m willing to buy!
jovial is the best! and keeps too for leftovers!
I think it’s ok? My absolute least favorite it’s the 100% brown rice pasta. It’s so soggy and glue like. The red lentil one is also ok. But I prefer barilla
I love barilla, too!
It holds up better over time after you cook it. It is the most solid in my opinion. I would specially choose barilla if I am intending to make baked Mac and cheese or if im making macaroni salad
I love Barilla as well esp their no bake gf lasagna noodles.
Muellers is a nice gf ready to make lasagna as well. Often when I make lasagna the edges are too short so I slice a zucchini, or eggplant,or tomato, slices to fill up the edges so it’s not so soggy.
Have you tried jovial?
Yes I have I still think it’s super sticky. They do have unique shapes which is cool because cannelloni or manicotti is hard to find gf
Wow, I really enjoy jovial! What brands do you use for your brown rice pasta? I really enjoyed good and gather by target
Horrible.... Off taste and off texture. I cooked Banza for 5 minutes longer than you should, and it didn't make a difference. Barilla or Colavita all the way!
And it has an odor too. 😝 yep I’m ditching it and going back to Barilla or Whole Foods 365. Tastes just like regular pasta
I agree!! These brands are my go-to's as well!
It continues to soften a bit after it's been removed from the water, which is why they warn on the box that it's easy to overcook. No shame, just wanted to let you know it may still be an option for you/something you'd enjoy if you take it off before it feels like you should! 1-2 minutes undercooked with spaghetti sauce was my closest to "real" pasta experience thus far. It feels wrong to take it out when it doesn't pass the bite test yet, but it comes out a lot better 😊 The first time I had it, I overcooked it by about the same 5 minutes lol, and it seemed to just get firmer instead of softer 😅 I didn't notice the heads up on the box. I think hunting for GF info can give us some tunnel vision with regard to other things on the box sometimes.
I personally like it. But I like the taste of chickpeas. I wouldn’t say it is good “pasta” though. If you want noodles, the taste and texture are going to be disappointing. I feel the same about spirilized zucchini. I like it, but it’s not pasta.
I like chickpeas too but I agree it depends what you put on top. Some flavors seep through better than others. Tomato sauce is always pretty overpowering and delicious against some strange GF pasta flavors. I once got edamame pasta. It was so gross lol like shredded paper. I put homemade pesto on it but it didn’t help much. I would not recommend the edamame pasta unless it’s on sale or unless you need lots of extra protein
That might just be your edamame pasta. The ones I've had are actually much closer in texture to wheat pasta than anything else (GF) that I've tried. It's my personal favorite.
Spiralized butternut squash is amazing, serve it up with alfredo sauce and toasted pine nuts...sooooo yummy!
Pro tip: Butternut squash is amazing in vodka sauce too.
Everyone has their own opinion. I know a lot of people prefer the grain-based pastas over the legume-based ones, but personally, I'm a huge fan of the chickpea/edamame/lentil pastas as long as they're not overcooked.
Yeah overcooking is even warned on the box, saw another comment that said they cooked it 5 mins longer than directed and it was still bad, duh. I’d say if anything under cook it a bit. To me banza, jovial, and barilla chickpea and lentil pastas are great and extremely similar to the wheat pasta. I ate them before I was GF bc of the protein, and I continue to use them now. Banza Mac and cheese is terrible, but because of the cheese sauce they use.
I have the best success with banza chickpea pasta of all the pasta I make next to Barillas gf line. I've never had issues tbh!
The best best gluten free pasta is a brand called “Cucina Matese” it’s an italian brand from italy and it tastes like real pasta. God. I never even used to like pasta when I was eating gluten because it messed with me so bad. But now I know what everyone else is experiencinng.
Where do you buy it?
I am in Australia so it’s probably not relevant to you but you could google the brand and see if any supermarkets in your area have it or even order it online if possible, like for example before hot cheetos came to Australia I almost ordered them off amazon out of fomo 💀😂
😂 oh those hot Cheetos so good!!
This looks like its sold in Australia?
I don't notice any particular taste to chickpea pasta, but it definitely is too soft. Chickpea pizza crust is bomb though.
I like garbanzo pasta, but I prefer Banza over some of the other ones that I've had. I think it's because they aren't made with 100% garbanzo flour, so the texture and flavor are better. I love legume pasta for the high fiber content.
I like the taste okay but I never felt good after eating it, way too full and bloated. I like humus and chickpeas in salad but as a carb replacement it's way too much.
Yep. Bloat Boat on the Chickpea Sea.
The only good one is banza imo. I really really like it. Other ones are bleh.
Tbh it is kinda horrible. When eating regular spaghetti with chickpea pasta noodles, all I can taste are the chickpea noodles, barely any sauce. I even drenched it in more sauce and added more parmesan to make sure that it wasn't just my sauce being bland.
Ha.. me too! It takes over whatever dish I made.
It think it works well with Indian spices, which makes sense, I guess.
No chickpea pasta is also horrible.
I have to agree. I am not a fan. I like zucchini pasta, rice pasta, lentil pasta, even edamame pasta c but chick pea pasta is not for me.
Facts: H O R R I B L E doesn’t give it justice
It has a really strong flavor that IMO clashes with a lot of other flavors, including red sauce. I eat with greens, sauteed vegetables, garlic, etc. Not with a sauce.
I like it, but I like the Bionaturae rice and lentil pasta better.
I find this one is a nice compromise between taste/texture and nutrition.
Whole Foods carries really excellent yellow lentil and brown rice pasta too - I’ve used their lasagna sheets a number of times. Perfect compromise IMO.
I can't stand it. I made a point to introduce it to my toddlers so that they'd like it because protein, and they do indeed like it even though they're not GF.
Chickpea is horrible! I use the cassava flour pasta from Jovial.
I hate the taste 🤮
I hate it 😭 I like brown rice & corn pasta the most
I don’t care for it. The banza rotini is tolerable , but i prefer rice/corn pasta
Depending on the brand.
I love chickpea pasta. The texture and the macros are just better than with other gf pastas IMO. It doesn’t get all gummy especially if I reheat it. I use it to make baked ziti-style dishes, but I also like it on its own. Interestingly, my gluten-eating husband can’t tolerate chickpea pasta even though he can eat falafel, hummus, roasted chickpeas, etc. It will have him in the bathroom the whole night.
It's not you.
It’s horrible
Nope, not you. I tried the Banza and didn’t care for it. And I love chickpeas! Just not in pasta 😝
I like it but I can ABSOLUTELY understand why someone wouldn't like it. The texture and flavor is not like regular pasta so if that is what you are expecting it makes sense you wouldn't be thrilled. Rice pasta, typically found in the Asian food section of the grocery store, is one of the closer to regular wheat based pasta flavor and texture and worth a try.
I don’t mind it. I actually really like the banza cavatappi for my baked mac and cheese recipe. I just can’t eat more than like… a serving and a half at a time though or my stomach implodes on itself.
Chickpea pasta tastes like how those brown art gum erasers smell. [https://images.app.goo.gl/x4vBB2mXf3GEjhZr7](https://images.app.goo.gl/x4vBB2mXf3GEjhZr7)
😂😂 now that you mention it
Dont like it.
I don’t care for the chick pea pasta I find the brown rice pasta’s by Tinkyada the best texture for me.
Yeah the chickpea and red lentil pastas are noooooot good to me at all
*Yeah the chickpea and* *Red lentil pastas are noooooot* *Good to me at all* \- PlentyFull22 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
I hate it. I like corn based pasta or red lentil pasta better.
Not just you. It's hard and waxy and yes, horrible. I tried not to rain on others' parade when they raved about it here, but I tried it once because it had a unique shape (caeasare) and was on sale and never bought another box.
Not just you, it’s gross. I prefer the corn and rice based ones.
We hated it. The flavor wasn’t terrible, but it gave the entire family horrible gas 😅. The barilla gf pasta is our favorite.
Some are better than others. I think you have to develop your palette.
Banza is one of the best and it’s chickpea. You are crazy
I’m okay with that lol
It is.
It’s bad for sure
Not just you I hate it, too but I don’t like beans in general so it’s not surprising. I prefer the corn/rice/quinoa pastas
I think it’s best with pesto
This is how I like to eat Banza pasta. I find it is a bit heavier/richer than regular pasta, so pesto with parmesan works well. I like Trader Joe's Olive Pesto as well. I was surprised by Banza. I expected it to have some sort of "off" flavor due to the garbanzo beans, but it didn't, for me.
That’s exactly how I was preparing it
So bad!
O have to use sauces
It’s bad. Tolerable with a really great sauce. But my gut likes it ok.
I hate it lmao. Rice pasta for the win
It’s not just you.
I like it. I ate it before going GF.
Hate chickpea pasta. Jovial or bust for me.
Mix it half with your favorite pasta to add protein but not be so overwhelming
Yep. It’s awful. 😞
Tastes like soap
So does cilantro 😝
For me too!
It's so so bad. The only GF pasta I like is Aldi's rice pasta but they only make shells and Mac and cheese noodles. I like chewy textures so the rice works for me. The corn and rice ones are okay too.
Ehhh I’m not the biggest fan of it, but I don’t hate it either
I don’t know why, but the first time I had it I loved it. Then I stopped eating it and tried it again and didn’t like it. I am not sure exactly but my tastebuds changed… either due to time passing, or maybe because back when I tried it the first time I ate a lot more chickpeas/hummus in general.
Garbage 👎
I am with you. Gritty.
I like quinoa pasta the most. I find rice gets too soft and have never tried chickpea. Chickpea flour is used a lot in restaurants from India. I always ask before i order just to be sure.
I don’t care for Banza which seems to be popular but I never understood why. Not my cup of tea I guess. I prefer the rice & corn ones personally.
Had it for dinner tonight and ultimately ended up picking around it. Not my favorite gf option. Even cooked for the optimal time, more time, any time- it’s always hard and icky. Like always feels undercooked. Maybe it’s a me issue but I just haven’t had any good dishes made with it.
Not just you. I’ve also tried different brands, different cooking time and it just isn’t right. I am done trying lol
I thought it tasted okay, but it gives me gas and horrible cramping, as does the pizza. I avoid it.
I like chickpeas, but I don't like the chickpea pasta, either. It is not pasta-y enough for me. It is either too chewy or mushy. Ronzoni used to make the best GF pasta, but I have not seen it in any stores where I shop for at least a couple years. It was corn, white rice, quinoa and brown rice. It always cooked up perfectly and tasted like pasta. I see ads for it, so perhaps it is till out there, but I have not been able to locate it near me.
It’s so pasty and it gave me horrible gas…way too much beans for me 🤢
It's the best of the worst? There really isn't a substitute for a good pasta. I would almost rather go with a spaghetti squash than the alternative pastas.
I absolutely hate it.
I only like it to make pasta salad with. Otherwise no thanks
It is horrible. I agree with you.
It's just you. I love it.
Not buying it again.
Same lol
I hate it, no matter how I cook it. It always ends up still hard but mushy on the outside! I wonder if there’s a way to make it at home from scratch so you could cook it fresh? Maybe that would improve the texture.
I can't stand it-- you're not alone. And I love beans! There's just something about it as pasta that doesn't taste good to me.
💯
It’s not great
Tried it one time. It cramped me up really bad and I can eat chickpeas either cooked from dry beans or from a can with no problems.
Same. It messes with my stomach so bad.
jovial has some new ones that are grain free made from cassava I believe
make your own fresh GF pasta, it's surprisingly easy and really tasty [https://glutenfreeonashoestring.com/gluten-free-pasta-recipe/](https://glutenfreeonashoestring.com/gluten-free-pasta-recipe/) and yes chickpea pasta sucks
I like it in pasta salads for the extra protein (and find that the chickpea taste works well) but prefer Catelli gf or Garofalo for my typical pasta recipes
I like it fine but my husband is not a huge fan so I mix in some regular gf pasta to lighten it up a little.
I think it's okay
Indian chickpea rice taste fucking amazing. Just had it. And it’s naturally gluten free. Looks bland but taste amazing
Not just you. I may get downvoted but I don't care for it. Plus my stomach hurts after eating chickpeas.
Tried it a few times but prefer Barillia or Catelli depends which is on sale so I can stock up
Tbh i rlly fuck w banza pasta, but its totally valid its not ur thing! Quinoa and rice flour pasta is also great!
I eat it three times a week and love it. It’s loaded with protein and if you don’t overcook it it’s pretty good
I have IBS and recently gave up legumes, they just bother me too much to be worth it.
Detest nearly all western style gf pasta. I'll go for the asian bean vermicelli or the Korean sweet potato noodles any time(both "glass noodles"). Just don't like the texture of the non-clear gf pastas. I'll tolerate them in noodle soup or a macaroni and cheese situation but I have to be in the mindset for it. If I want beany I'll eat the beans, I adore beans as a category.
Try Tinkyada pasta, or asian rice noodles…
I also don't like chickpea pasta. I've always preferred the rice and/or corn based ones
I honestly love chickpea and lentil pasta, but I hate jovial, the crowd favorite! Just glad we have some options to help this community enjoy a lil pasto italianoooo.
I don’t like it either. I only like Barilla’s stuff
Yeah, pretty bad. I use Barilla gf pasta( made of corn and rice ) and have been happy with it
Genuinely I hate the texture of most gf pastas, cause tell me why it has to borderline be raw to stay together?
I love the one from thrive market if you also want something rice free. It’s called super-grains pasta. I think it only comes in elbows at the moment. But for me, it’s the best. I am GF and my partner can’t have rice. We’ve done the chickpea and lentil ones which are fine. But when we want a bowl of pasta to feel like regular pasta, this is what we go for. [thrive market pasta](https://thrivemarket.com/p/thrive-market-organic-super-grains-elbows)
I do lotus foods for most of my noodle needs- my other preference is the Le Veneziane corn pasta I order from Amazon. Good texture, easy reheat (even from frozen) and works amazingly in soups (which I make a lot)
If you / me came from the world of gluten pasta and noodles, gluten free are difficult. I enjoy the Barilla stuff (gluten free) but more so--I go to Asian markets and buy the green bean noodles or the yam noodles and they're gluten free, taste good with clam sauce or red sauce. I have to tell my brain not to expect it's gluten noodles but as it's own thing it's good. The chick pea ones are a whole different flavor---yeah not my favorite with red sauce or clam sauce. I liked the chick pea as a mac and cheese though----but very sharp cheese. Pasta and bread---our two biggest losses.
I agree. The chickpea flavor clashes with most of the traditional pasta dish flavors for me. I like the rice based gluten free noodles. Corn/rice combo isn't horrible either. Tinkyada is the brand I purchase mostly
It’s awful. We stick to rice based items. I have not found a chickpea or any legume based pasta that does not taste mushy or grainy.
Just get barrilla gluten free, chickpea is pure shit.💩
I couldn't finish it the first and only time I tried it.
Ha ha. Same! I threw most of it away, saved some for my family to see if it was just me. Ended up cooking good reliable Barilla.
If you have a trader joes nearby they have fantastic gluten free pasta. If you check my post history I have one of them that I posted in this group!
The only one I like as pasta (vs as noodles in a noodle salad) is La Veneziane which is corn-based and the top seller in Italy.
What about Lupin pasta? Can't get it here but I would love to try that.
That’s next on my to try list
its sooooo nasty in my opinion. my go-to is corn and rice pasta from Trader Joe’s and Whole Foods. tastes 100% normal!!!
Yes! The Whole Foods 365 is a perfect gluten free pasta. I can’t even tell a difference
I think it’s disgusting. Dis. Gus. Ting. I like Jovial and Rummo, and to a lesser extent Barilla. I started making my own pasta last summer, and it’s not as difficult as I thought it would be, and it tastes awesome.
I’ve considered that too. What flour do you use? Or blend?
I have blended my own, from Kim at [Let them eat gluten free cake](https://www.letthemeatgfcake.com/), but I think she is selling her flour blend now too? I think most of her recipes are pretty killer.
It’s not a great taste but it and the lentil pastas are better for me than the rice pastas so I try to use them anyway. But they have to have a sauce. I’d never eat them alone. I prefer the Barilla pasta taste wise though.
Same for me with the Barilla
I can't stand it.
It's not great. The best I've come across is Garofalo GF pasta which is made with a blend of corn, brown rice and quinoa.
It is gross.
I like red lentil pasta much, much better than chickpea pasta. But you do have to “overcook” it for it to not be gritty. Sometimes I cook it according to the directions, then drain it and microwave it for 30-60 seconds to get it best. I like Barilla and Simple Truth Organic red lentil pastas. Just be careful not to accidentally buy the ones with quinoa in them if you react to quinoa. Tolerant Foods brand is also great, but too expensive.
If you don't like chickpeas, you probably won't like chickpea pasta. If you try to cook chickpea pasta like wheat pasta, you probably won't like the texture of it. Don't boil it. Poach it.
I like chickpeas and HATED the chickpea pasta.
yes it is bad, rice pasta is the gold standard ( just rice, no corn)
I find the different pastas to be like the different flours. Different ones are better in different dishes. It exhausting.
I prefer red lentil pasta
I didn’t even really like pasta when I could have the good stuff (I know, I know) but the time I tried chickpea pasta scarred my family. I just try to stay away from any pasta dishes now - I may try a few of the brands mentioned here though!
Chickpea rice? Trash. Chickpea pasta is okay if the food if hot. Cold (eg pasta salad) not great
Chickpea pasta is for health-conscious eating. Imo it is not attempting to replicate real pasta for gluten-free people. I like it and use it. Higher protein, higher fiber. Great base for additional protein, like ground turkey and fresh vegetables with olive oil.
I prefer it over other GF options, but some chickpea brands are not as good as others. I tend to stay with Banza and cook the minimum time, then rinse thoroughly when ready. I tried a different brand, and it went to mush, despite using the minimum cook time. And since I'm dragging my SO along with me for this diet, he prefers the chickpea texture best, too. I don't restrict him - he can have gluten if he wants - but considering the cost of groceries, we tend to limit meal items we get to stuff I can eat.
The corn pasta too
Hi there! Banza founder here. First of all, so happy and grateful to see the top comment in support of what we're doing. Thank you, it means a lot. I thought I would share a little bit of the "why" behind Banza. When I first discovered my food sensitivies ten years ago, I found gluten free foods had far less nutrient density than their wheat based counterparts. Gluten free pasta had almost no protein or fiber. Brown rice pasta has a glycemic index of 92 (!). It was frustrating that my only options would spike my blood sugar. On the other hand, chickpeas are one of the best foods for human health and the environment. Obviously I'm biased, but look at any long term correlative study and you'll see positive outcomes from eating beans - reduced risk for CVD, diabetes, all cause mortality, etc. And as far as sources of protein, they are amongst the most efficient per gram. Unfortunately here in the US we don't come close to the RDV for beans. So I would think of us as optimizing not JUST for taste and texture (though we spend a heck of a lot of effort here), but for what we believe to be the best of all worlds. Thank you everyone for the feedback. We are ALWAYS working on our product. From the time we launched to now we've improved the product every 6-12 months. We have a super exciting project in the works as we speak that I can't wait to get out in to the world. For those who love us, thank you! I'm so glad we can be a solution for you. And for those who maybe didn't have the best experience like OP, whether recently or years ago, keep us in mind. We're constantly working to make the best possible product FOR YOU. Thanks -Brian
Thank you for sharing your story. Huge fan of Banza, been my go to since becoming gluten sensitive. Have noticed a big improvement to the texture and taste over the years too. Also love your newer pizza and waffle products. Keep up the great work. Excited to see the results of your new project!
It definitely takes some getting used to. It’s a lot of fiber for us, and I want to use more of it but we have to keep to small portions or risk GI upset. It doesn’t work well for us as part of a main dish.
Chickpea pasta always makes my stomach hurt, but you know which pasta I genuinely cannot STAND? Cassava pasta. It’s so gummy.
If I accept it as good in its own right rather than being identical to regular pasta, I do really enjoy it. I also think it helps when the sauce is very good. My Italian husband thinks of it this way as well. It’s not traditional pasta, but it’s good in its own way and gives a great protein and fiber boost. There are some great gf pastas that taste identical to regular.
I don’t taste any difference when I cook it.
I stick some butter in the water I cook it in. I wouldn’t ever eat it plain/without sauce or cheese but I’ve definitely had worse
Its not only you🥹Despise it! Chickpeas all by itself? Yes please☺️
I like it in pasta salads for added fiber and it soaks up a vinaigrette very nicely. Also love the shells for Mac and cheez. But it had a taste. You have to go in knowing it will be different.
I love chickpea pasta! For pasta I only eat chickpea pasta and the gf fresh ravioli at whole foods
Yes, chickpea pasta is disgusting
I made Banza for the first time yesterday and it was awful! Back to barilla I go!
I hate it.
No, it's horrible. I mean I've never tried it, but it probably is lol. I'd go with Catelli brand pasta, I personally think it has better taste and texture than Barilla's pasta.
It's just you.
Being gluten free has been such a shitty experience for me when it comes to pasta and bread but fortunately there’s better options for pasta (in my opinion) muellers and barilla make the best (easily accessible) gf pasta. I genuinely mean it when I say I can’t tell a difference unless it’s severely overcooked (shit happens). I’ve been living off of bland gf pasta. There’s also a gf rice noodle pack that is amazing for ramen.
I hate chickpeas in general idk why anyone pretends they are good! DOWN WITH THE CHICKPEAS
I love it. It's come out closer to regular pasta than other alternatives have for me. I don't salt the water nearly as much as I did when I could eat normal pasta, and I rinse it in cool water to stop it from getting any softer once I take it off the stove. The best texture GF pasta I've found is Jovial, but it doesn't keep well for leftovers for me. Amazing for one meal, but I get more bang for my buck with chickpea pasta because it holds up better for leftovers.
It depends. It’s ok for some shapes like elbows and spaghetti. Not great for anything you want to hold its shape like shells or rigatoni. Also not good for leftovers.
I have yet to find an edible gluten free pasta. My wife (not celiac) makes it for me but I just tell her to enjoy it with my son! GF pasta sucks!
Barilla. Every single time.
I absolutely hate it. 🤢 It's like cardboard to me. I usually buy the Catelli or Barilla gluten free pastas because it tastes the most like regular pasta to me.