“Where do you get your protein?” is such a tired question for vegans that I’m tired of even making fun of it, but here’s a fresh answer that’ll blow their minds: “From pasta made almost entirely of chickpeas.”
It’s called Banza, and—full disclosure—the company sent me a bunch of free boxes to try and tell you about.
Things that I like about Banza:
- It’s just as easy to cook as normal pasta.
- It comes in shapes I like, including rotini, penne, elbows, and shells.
- It’s so allergy-free it’s made in a special facility that hasn’t even heard of gluten, soy, wheat, eggs, lactose, or nuts.
- It has only 4 ingredients: chickpeas, tapioca, pea protein, and xanthan gum.
- It’s got twice as much protein as even whole-wheat pasta, and three times the iron, and is just generally pretty healthy.
- It tastes good. Not quite like regular pasta, but honestly not too far off, with a texture that’s chewy without being gummy.
- You can actually buy it places, including on Amazon or in 1,500 stores.
The one thing I don’t like about Banza:
- It’s expensive. Like, you’re not finding this stuff for less than $4 per 8-ounce box, and that’s if you subscribe to getting cases.
Moment of truth: Would I actually buy it with my own money?
Verdict: Yes, but for special occasions, like making the best vegan mac & cheese for someone gluten-free or taking backpacking (easy source of keeps-forever protein).
Moral of the story: Chickpeas are the best thing ever.
Here’s a picture of Banza in the wild, covered in sauce and ready to go in my belly.
