chickpea pasta

This vegan chickpea flour pasta contains just two ingredients and is dairy-free, vegan, high-fiber, gluten-free, and perfect for serving with all your favorite pasta sauces! Use the homemade chickpea pasta immediately or save it for months; dried or frozen!

How To Make Chickpea Flour Pasta

oz chickpea flour

water

tsp xanthan gum (For a more pliable dough (read notes))

tapioca flour (Replace 1/4 cup chickpea flour

You can do this process on a work surface, within a bowl, or even with a stand mixer.Combine the flour and water and form a dough, kneading well to obtain a uniform texture. Though this chickpea flour pasta doesn&#039;t contain gluten, kneading is still important for a smooth dough.

Form into a ball and then set the dough aside in a bowl/in cling film for 10-15 minutes, to rest. Technically, as this pasta doesn&#039;t contain gluten, I&#039;m not even sure this resting step is necessary, but I like to think that the extra time for the flour to hydrate makes for a slightly stronger dough, so I like to rest it for a little while at least.If you find that the dough is a little too crumbly, then you can add some additional water. Add one tablespoon at a time until it forms a dough.

Step 1: Prepare the pasta dough

You can shape/chop the oat flour pasta either by hand with a rolling pin or with a pasta machine.

Divide the dough into 4-6 pieces - this will make it more manageable to work with as you roll each section into pasta sheets.

Dust your work surface with a little extra chickpea flour, and then use a rolling pin to roll out the pieces into a thin long strip. If you want to do this by hand, simply continue to roll until you reach your desired thickness - I usually aim for around 3mm when hand-rolling.Alternatively, you can use a pasta machine, feeding it through from the thickest section, working your way to your desired thickness.

For tagliatelle/pappardelle style noodles, flour the dough sheet well, roll it up, and then slice into noodles of your desired thickness. Feel free to trim off the uneven edges first (check notes for how to use these scraps).This method is easiest to do with the additional xanthan gum and/or tapioca starch. With just flour and water, simply roll the sheet out flat on the table and cut the noodles as it lays flat, rather than rolled up.

This time around, I decided to make a simple round pasta shape similar to gnocchetti/shell-shaped (it might have a name, but I&#039;m not sure what it is). I first used a small round cutter to cut out lots of disks, then used a fork to roll them over, pinching two sides in, to connect (refer to images).There is a wooden pasta tool you can use instead of the fork, but I found the fork easier for this chickpea flour pasta dough.

At this point, you can either spread them across a tray and leave them to dry out (or do so with a dehydrator), or proceed with cooking the chickpea pasta!

Step 2: Shape/Chop your homemade chickpea pasta

To cook the pasta, bring a pot of salted water to a boil and then add the pasta. Cook it for between 7-8 minutes, until al-dente. Stir every minute or so, just to make sure the chickpea pasta doesn&#039;t stick together.

Once cooked, drain the pasta, and enjoy it with a little butter and parmesan (or dairy-free butter and nutritional yeast for a vegan option), or your sauce of choice (options listed below).

How To Cook Homemade Chickpea Pasta

Lay the pasta out on a large tray in a well-ventilated area and dry until no longer pliable. You could also use a dehydrator for this - refer to manufacturer guidance for advice on times and temperatures. I tend to leave it to dry overnight, check in the morning, and continue as needed.If you live in a particularly humid or cold area then I would suggest simply storing the pasta in the freezer as drying may not be possible.

To Dry The Pasta

Store: The fresh chickpea flour pasta will store in an airtight container in the fridge for 1-2 days. Alternatively, freeze it for between 3-4 months. Dry: For longer-term storage, you could probably dry the pasta and then store it in an airtight container in a cool location. I haven&#039;t actually tried to do so yet with this pasta, but have had great success with all my previous pasta varieties. Use it within 1-2 months. Alternatively, freeze for up to 6 months.

How To Store

A simple recipe for homemade chickpea pasta with a zesty lek and tomato sauce.

Homemade Chickpea Flour Pasta with Zesty Leek & Tomato Sauce

olive oil

garlic

rosemary (roughly chopped)

chickpea flour

(150 g) unbleached all-purpose flour

Diamond Crystal kosher salt

(120 mL) warm water

rosemary garlic oil

extra virgin olive oil

leeks,

Italian plum tomatoes

bay leaf

tarragon

red pepper flakes (optional)

lemon

chives (optional)

In saucepan, combine olive oil, peeled garlic cloves, and rosemary sprig (or 1 tablespoon dried rosemary). Bring to simmer, reduce heat as low as possible and simmer gently for 20 minutes or until garlic turns golden. Strain in jar and let cool. If not using right away, refrigerate immediately and use within 3 days.

Prepare the Rosemary Garlic Oil:

Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (either rosemary garlic oil or regular olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.

Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!

Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5 to 7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.

Prepare Pasta:

Warm olive oil in saute pan over medium heat. Add the leeks and garlic and saute for 6 to 8 minutes, until lightly wilted. Do not brown. Increase heat to high, add canned tomatoes, herbs, red peppers, and lemon zest. Bring to boil. Reduce heat to low and simmer for 30 to 40 minutes, until thick.

Bring water to boil (add salt once water begins to boil!), add noodles and cook for 3 to 4 minutes, until cooked through. Drain, drizzle with rosemary-oil and serve on plates. Top with sauce and sprinkle with chives (if desired).

Prepare Sauce:

This Slow-Roasted Chickpea and Tomato pasta features sweet caramelized cherry tomatoes, canned chickpeas and fresh herbs. Simply dump everything in a baking dish and let the oven do the work!

Slow Roasted Chickpea and Tomato Pasta

yellow onion, finely chopped

garlic cloves, thinly sliced

tbsp fresh oregano (or 1 tsp dried)

tsp crushed red pepper flakes

(15 oz) can chickpeas, drained and rinsed

lb cherry tomatoes

low-sodium chicken or vegetable stock

olive oil,

salt and black pepper

oz angel hair pasta

basil

Preheat the oven to 400° F.

To a large baking dish, add the onion,...

To a large baking dish, add the onion, garlic, oregano, red pepper flakes, chickpeas,  and cherry tomatoes. Pour over the olive oil and chicken stock. Season with kosher salt and freshly ground black pepper and toss to combine.

Bake for 50-60 minutes, stirring halfway through, until...

Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.

About 10 minutes before the chickpeas and tomatoes...

About 10 minutes before the chickpeas and tomatoes are done roasting, cook the pasta in salted water according to the package instructions. Drain and reserve 1 cup of pasta water.

Immediantly toss the cooked pasta with the chickpeas...

Immediantly toss the cooked pasta with the chickpeas and tomatoes, adding pasta water as needed to thin. Drizzle generously with olive oil and serve with fresh basil.

This Thai-inspired pasta salad is made with chickpea pasta noodles, and filled with chopped veggies, like purple cabbage and cucumber, and grated carrots. Toss it all in a homemade peanut sauce for an easy 30-minute meal. Recipe is vegan and gluten free, and a terrific idea for dinner tonight!

30-Minute Thai Peanut & Noodle Salad (Vegan)

oz chickpea pasta ((350 grams/5 cups))

sea salt

sesame oil

purple cabbage (shredded)

carrots (grated)

cucumber (chopped)

onions

peanuts (chopped)

cilantro (chopped)

+ 2 tbsp all-natural peanut butter

tbsp rice vinegar

tbsp tamari

maple syrup

tbsp sesame oil

garlic (finely chopped)

tsp chili flakes

In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools).

Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.

In a large mixing bowl add shredded cabbage, carrots, chopped cucumber,and onions. Add cooked pasta.

Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.

Pour peanut sauce over pasta salad and mix gently to combine. Sprinklewith green onion, peanuts, and cilantro. Mix again.

https://www.youtube.com/watch?v=gH4MuNNS4D4&t=870s

4 Vegan Protein Packed Salads  that are full of flavour, colour and will keep you full. Delicious vegan salads that you can enjoy as a stand-alone meal. They can also be meal prepped! Enjoy these four high-protein vegan salad recipes throughout the week. 

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GET THE RECIPES: 
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Protein Salads:
1. 30 Minute Moroccan-Inspired Carrot & Chickpea Salad
2. Spring Mix Salad with Lemon Baked Tofu
3. 30-Minute Vegan Thai Noodle Salad with Peanut Sauce
4. Easy 3 Bean Salad (Vegan)

Full recipes and round-up: https://www.twospoons.ca/easy-vegan-protein-salads

opt-in for the downloadable Vegan Protein-Packed Salads Guide -  which includes a printable shopping list and tips for meal-prep!

Downloadable Protein Salads Guide (with printable shopping list): https://view.flodesk.com/pages/642ef626e22357b659b1d7c7

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Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Key Moments:
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0:56 Moroccan Carrot & Chickpea Salad
6:47 Spring Mix Salad with Lemon Baked Tofu
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18:05 3 Bean Vegan Salad

4 Vegan Protein Packed Salads - Vegan Afternoon with Two Spoons

Creamy, flavorful, and incredibly delicious, this chickpea pasta sauce is the perfect quick and easy weeknight dinner! It is simple to prepare and is ready in 30 minutes. This incredible sauce is nutritious and satisfying to have. 

Creamy Chickpea Pasta Sauce

pasta (of choice)

onion

garlic (minced)

chickpeas

vegetable broth (more, if needed)

Italian seasoning

dijon mustard

salt and pepper (to taste)

Bring a pot of water to boil, and cook pasta according to package instructions, or until al dente. Reserve a cup of pasta water, then drain the pasta and set it aside.

Heat up ½ tablespoon of oil in a non-stick pan over medium-high. Once heated, add onion and saute until translucent, about 2-3 minutes.

Stir in garlic and fry for another minute until fragrant.

In a high-speed blender, add in all ingredients needed for chickpea pasta sauce, including the cooked onion and garlic. Blend for a few minutes until smooth.

Pour the sauce back to the pan and bring it to a simmer. Toss in pasta and mix until everything is well incorporated. Serve and enjoy while warm.

Amazing, delicious and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients. 

High Protein Vegan Cherry Tomato Pasta {grain-free, vegan, 5 ingredients}

(227 g) chickpea pasta penne {e.g., Banza, Barilla}

cherry or grape tomatoes (red, yellow, or both)

(125 mL) chopped fresh parsley leaves

Vegan Parmesan Cheese (see notes for options)

fine sea salt and black pepper,

Boil a large pot of water (salt the...

Boil a large pot of water (salt the water, if desired). Add the chickpea pasta; cook until al dente, according to the package directions.

While the pasta cooks, heat the oil (or...

While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.

Cook and stir the tomatoes for 4 to...

Cook and stir the tomatoes for 4 to 6 minutes until the tomatoes begin to brown and burst.  Continue cooking and stirring for a minute longer.

Drain the pasta; add to the skillet with...

Drain the pasta; add to the skillet with the tomatoes, tossing to combine and coat the pasta.

Remove the skillet from the heat and add...

Remove the skillet from the heat and add the parsley and vegan Parmesan cheese; gently toss to combine. Season to taste with salt and pepper.

Eat and enjoy!

Healthy and easy vegan pasta e fagioli (Italian pasta and bean soup). Made with chickpea pasta, it is grain-free, gluten-free, and high in protein (16.8 g per 1 and 1/2 cups serving)!

High-Protein Vegan Pasta Fagioli Soup (grain-free, oil-free option}

onion,

celery

carrots,

garlic,

fine sea salt and black pepper

(1.25 L) water

(28-ounces) crushed tomatoes

Italian herb seasoning

butter beans

elbow chickpea pasta (see notes for options)

Heat the oil (or water) in a large...

Heat the oil (or water) in a large saucepan or pot over medium-low heat. Add the onion, carrots, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir for 5 to 6 minutes. Add the garlic and saute 1 minute longer.

Add the water, tomatoes, and Italian herbs. Bring...

Add the water, tomatoes, and Italian herbs. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

In a small bowl, coarsely mash 1 can...

In a small bowl, coarsely mash 1 can of the drained beans. Add to the soup along with remaining beans, and pasta, and simmer until the pasta is tender, 10 to 12 minutes. Season to taste with salt and pepper.

High protein baked spaghetti minis, made in a muffin tin! Perfect for snacks and packed lunches, these spaghetti minis are vegan, grain-free, oil-free and gluten-free.

High Protein Baked Spaghetti Minis (V, GF, Oil-Free)

oz chickpea flour spaghetti, broken

cauliflower

flaxseed meal

salt

water ((I use filtered tap water))

marinara sauce

mozzarella style cheese

Cook pasta

Cook the pasta according to package directions, adding the cauliflower during the final minute of cooking; drain, shaking off excess water.

Preheat oven

Meanwhile, preheat oven to 400F (200C). Line 12 cups of a standard size muffin tin. with silicone liners (or, if you eat oil, grease or lightly spray the muffin tin cups)

Whisk

In a large bowl, whisk together the chickpea flour, flaxseed meal and salt. Gradually whisk in the warm water (gradually to avoid lumps). Stir in the marinara sauce, spaghetti and cauliflower.

Portion

Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles. Sprinkle tops with cheese.

Bake

Bake in the preheated oven for 20 to 25 minutes until cheese is melted and noodles at edges look browned and slightly crisp.

Cool

Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.

This pasta con le sarde (with sardines) is protein-packed thanks to the inclusion of chickpea pasta, sardines, and anchovies.

High-Protein Pasta Con le Sarde (With Sardines) Recipe

golden raisins

saffron threads, crushed

shallot,

fennel bulb

yellow bell pepper

kosher salt, divided

anchovy

olives,

capers

dry white wine

(4-ounce) tin smoked sardines in olive oil

(8-ounce) package chickpea string pasta (spaghetti, linguini, or bucatini)

Italian parsley leaves, divided

Calabrian chili oil

Place the raisins and saffron in a small heatproof bowl with enough hot water to fully cover the raisins (about ⅓ cup). Let steep while preparing the remaining ingredients.

Add the shallot, fennel, bell pepper, and 1 teaspoon kosher salt.

Reduce the heat to low, cover, and cook for 5 minutes.

While the vegetables are cooking, mash the anchovy filets with a fork until broken up into a paste.

Uncover the pan, increase the heat to medium-high, and add the olives and capers.

Add the wine to the pan, scraping up any browned bits. Continue to cook until the liquid is reduced by half.

Stir in the raisins and saffron with the soaking liquid, the anchovy paste, and sardines with their oil into the vegetables, breaking up the fish into chunks.

Bring the sauce back to a simmer, then cover and keep warm.

Bring a large pot of water to a boil with the remaining tablespoon of kosher salt.

Add the pasta and cook according to package directions until al dente.

Add the pasta to the pan and toss in ¼ cup almonds, 2 tablespoons parsley, and the chili oil until everything is mixed.

Serve the pasta in warmed bowls garnished with the remaining almonds and parsley and optional squeeze of lemon.

Top 9 chickpea pasta recipes from across the web

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Top Tags

How To Make Chickpea Flour Pasta

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Top 9 chickpea pasta recipes from across the web

The most viewed chickpea pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Chickpea Flour Pasta

Homemade Chickpea Flour Pasta with ...

Slow Roasted Chickpea and Tomato Pa...

30-Minute Thai Peanut & Noodle Sala...

Creamy Chickpea Pasta Sauce

High Protein Vegan Cherry Tomato Pa...

High-Protein Vegan Pasta Fagioli So...

High Protein Baked Spaghetti Minis ...

High-Protein Pasta Con le Sarde (Wi...

The most viewed chickpea pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine