We are in the midst of a chickpea revolution. These days, you'll find the legumes snuck into rigatoni, linguini, and elbow macaroni; transformed into dessert hummus; cooked into Cheese Doodle-like puffs; crisped and dusted with ranch powder; and enrobed in Thin Mint chocolate (yes, from the Girl Scouts). No food group is safe.
And the masterminds at Banza are leading this charge; they've unequivocally had dibs on the chickpea pasta market since 2014. With twice the protein and four times the fiber as wheat pasta, Banza boasts a significantly higher nutritional profile, earning a coveted spot in pantries across the country— specifically millennial pantries. The latest chickpea breakthrough from Banza, announced this week, seems like a no-brainer: rice.
0 Comments