Chickapea Organic Chickpea Pasta - Lasagna - 8 oz (Pack of 6)

Delicious! Grandkids didn’t realize weren’t ‘normal’ noodles in their noodle hot dish! Best test of flavor and texture!!!

I am a diabetic lady, and when I eat traditional pasta I get a big sugar spike. I am so glad I discovered this type of pasta. It is high in protein, and it is so satisfying to be able to enjoy pasta dishes again!!

I really like Chickpea products. Their lasagna noodles are cut with the fun "wavy" edges like traditional pasta.Because these noodles are made from chickpeas, they add a lot of flavor to my lasagnas. They're just better than standard pasta at taking on the flavors in the dish.The texture is very nice after initial baking. Reheating after refrigeration or freezing does cause these noodles to break down a bit, but that just makes for a creamier lasagna.These legume-based noodles have a great deal of nutrition per calorie, as opposed to flour pastas, and this is a big purchase factor for me.The only thing I didn't like is that a lot of the noodles get broken in transit. Every box seems to have a 20%-60% quantity of broken pieces, many of which are very very small. This turns lasagna-making into puzzle time! But I love the noodles and will continue to purchase them.

I've tried a few brands of chickpea pasta looking for a better one and to see if there was any difference at all. I found there was a difference. The Chickapea was the winner by far. The taste and consistency is clearly better.As a side benefit it cooks the fastest too. Four/five minutes.It even looks more like regular pasta than the others I tried.

An organic and gluten-free protein pasta that tastes incredible!! A home run hit in our household! 🙌🏼

This used to be made from just chickpea flour. Now the main ingredient is PEA flour. How can they still call themselves Chickpea brand. It is misleading in my opinion. We have bought their products for years but are done with them and will buy Whole Foods brand organic chickpea pasta instead. We have found that it tastes just as good or better. I am donating the rest of the Chickpea brand pasta we have to a food pantry. Pea flour is not healthy based on my research.

This pasta seems to be low carb , more protein content .it can’t take much heat , it became mushy in few minutes

I've tried every type of gluten-free pasta. Lentil, rice flour, corn, and even chickpea from other companies. The flavor, rigidity of the pasta, cook time... all of it. Just the best.I would highly recommend you try this pasta. They have different types. I would recommend that if you're using a warm sauce that you under cook by a minute or two and then let them finish in the sauce. They soak up sauce really well but will get soggy and break down if you cook them to "just-right" then put in the sauce.Flavor is unique unto itself as is every pasta that I've tried. There is no substitute for wheat flour. But the flavor from these seems to add to the dish not detract. Some of the lentil pasta I've had are so strong and some of the rice pastas are so weak in flavor.Try the various shapes and enjoy!!!