Chickpea Pasta with Beans, Zucchini, Carrots and Goat cheese


I am always suspicious of pasta made from anything other then flour and eggs. Just goes against every instinct that it will be good.

This stuff proved me wrong. I found a box of Banza chickpea pasta at Fairways, our local supermarket. Threw it in the cart, put it in the cabinet and promptly forgot about it.

Roll out summer and the time for cold pasta salads. I grabbed the chickpea pasta and gave it a whirl. I was SO pleasantly surprised! It tasted great, no gummy, strange texture. And it was gluten free – no one could tell the difference.

This is such a simple recipe I am just going to walk you through it. I cooked up an 8oz box of the Banza chickpea pasta, then rinsed it in cold water just for a moment to stop the cooking but not make it totally cold.  Added 2 oz of goat cheese to it while it was still warm and stirred until it coated everything. Then shredded a zucchini (onto a papertowel which I then used to squeeze out the excess water), shredded 2 carrots and a can of drained and rinsed white beans. Toss everything together. Lemon juice, little extra virgin olive oil, salt and pepper to finish it off.


Add some chicken or fish to this and you have a great meal. Or the pasta alone is quite filling and makes for a wonderful take to work or on the road lunch.

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page