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Moon’s go-to is Banza’s chickpea pasta, but there are other brands out there, like Explore Cuisine, Barilla, and Ancient Harvest, that feature beans and whole grains. “Banza chickpea pasta ...
Banza Chickpea Pasta. Banza. Nutrition (Per 2-ounce dry serving): Calories: 190 Fat: 3 g (Saturated fat: 0 g) Sodium: 20 mg ... The pasta is made from chickpeas, pea starch, tapioca, and xantham ...
Chickpeas. One cup of cooked chickpeas packs 15 grams of heart-healthy plant protein. ... Chickpeas are also the main ingredient in certain bean-based pastas like Banza, which offers a higher ...
Banza was founded by brothers Scott and Brian Rudolph. [2] They debuted the product in 2014 on the show Restaurant Startup and after received funding to launch the project later that year. [3] Its first retail location was Meijer in Grand Rapids, Michigan. [2] It launched with a gluten free protein pasta made from chickpeas. [4]
Made with lupini bean flour and chickpea flour, this plant-based option is great for a number of pasta dishes and is packed with 14 grams of protein and 12 grams of fiber per two-ounce serving.
Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale factory, and the Marzetti brand of salad dressings found its way into grocery stores throughout Ohio.