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Try Chickpea Pasta

It’s a protein-packed alternative to the real deal.

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TODAY'S TOPIC: MEET THE NEWEST GARBANZO BEAN OBSESSION

THE GIST

There are now lots of stand-ins for store-bought flour-based pastas and the latest trending version, made with chickpeas, is worth trying. 
EXPERT INSIGHT

“I love chickpea pasta,” says Molly Rieger, a registered dietician in New York City. “It has a low glycemic index (which prevents sugar spikes), a high fiber content, and contains about 25 grams of protein per serving versus 13 grams in white pasta (helping you stay full for longer)." For athletes, "the pasta's combination of complex carbs and protein makes it a great post-workout meal to replenish muscles and help maintain energy levels throughout the rest of the day,” adds Rieger. Try cooking it "slightly al dente, or one minute shy of the package directions," says New York City-based chef and caterer Woldy Reyes. He suggests adding fresh herbs, seasonal veggies, and a sauce of your choice. “One of the great things about chickpea pasta is that its texture holds in the refrigerator, so it can be served hot or cold for say, a pasta salad,” notes Reyes.

THE BOTTOM LINE

While chickpea pasta is a winner, you still need to be careful about portion control, advises Rieger. "Because chickpea pasta contains significantly more fiber than the regular kind, a huge helping might cause bloating, so it's important not to over-do it," says Rieger. This means stick to the recommended serving size of roughly two ounces.