20 Delicious Banza Recipes for Healthy Meals

Looking for healthy, protein-packed meals that don’t skimp on flavor? You’re in luck! Whether you’re craving cozy weeknight dinners, vibrant seasonal dishes, or quick lunches, these 20 delicious Banza recipes have you covered. Made with chickpea pasta, they’re as nutritious as they are satisfying. Ready to upgrade your meal game? Let’s dive into these tasty, wholesome ideas!

Creamy Banza Pasta Alfredo

This protein-packed twist on classic fettuccine Alfredo swaps in Banza chickpea pasta for a hearty, gluten-free dish that still feels indulgent.

Ingredients:

• 8 oz Banza chickpea pasta (or similar)
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions (about 7–9 minutes). Drain, reserving 1/2 cup pasta water.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
3. Pour in heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, stirring frequently, until slightly thickened.
4. Reduce heat to low. Stir in Parmesan until melted, then toss with drained pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Garnish with parsley and extra Parmesan before serving.

The chickpea pasta adds a nutty depth to the creamy sauce, while the extra protein keeps this comfort food surprisingly satisfying.

Tip: For a lighter version, swap half the cream for whole milk—just simmer 1–2 minutes longer to thicken.

Spicy Banza Chickpea Curry

This hearty chickpea curry packs a punch with warming spices and creamy coconut milk—perfect for a quick, protein-packed weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15-oz) can Banza chickpeas, drained and rinsed
• 1 (14-oz) can diced tomatoes
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger; cook for 1 minute until fragrant.
2. Add the chickpeas, diced tomatoes (with juices), and coconut milk. Stir in 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp sugar. Bring to a simmer.
3. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Garnish with cilantro and serve warm over rice or with naan.

The magic here? The Banza chickpeas hold their shape beautifully, adding a satisfying bite to the velvety coconut-tomato sauce.

Tip: For extra depth, toast the curry powder in the oil for 30 seconds before adding the onions.

Banza Pizza with Fresh Veggies

This protein-packed Banza pizza crust gets a colorful upgrade with crisp veggies and melty cheese—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 1 (10.5 oz) Banza chickpea pizza crust
• 1/2 cup marinara sauce
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup thinly sliced bell peppers (any color)
• 1/4 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F. Place Banza crust on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/2 cup marinara sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1 cup mozzarella, then top with bell peppers, cherry tomatoes, and red onion.
3. Sprinkle 1/2 tsp oregano and 1/4 tsp red pepper flakes (if using) over the veggies. Bake for 12–14 minutes until cheese is bubbly and crust edges are crisp.
4. Let cool 2 minutes, then garnish with fresh basil. Slice and serve.

The chickpea crust stays sturdy under toppings but gets delightfully crispy—no soggy slices here!

Tip: For extra flavor, drizzle with balsamic glaze after baking.

Garlic Parmesan Banza Pasta

This Garlic Parmesan Banza Pasta is a dreamy, protein-packed twist on a classic—creamy, garlicky, and ready in under 20 minutes!

• 8 oz Banza chickpea pasta (or any short shape)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Cook the Banza pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly, and let it simmer for 2 minutes until slightly thickened.
4. Reduce heat to low, then stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the sauce is smooth.
5. Add the drained pasta to the skillet, tossing to coat. If needed, loosen the sauce with 1–2 tbsp of reserved pasta water.
6. Garnish with chopped parsley and extra Parmesan before serving.

The nutty flavor of Banza pasta pairs perfectly with the rich garlic-Parmesan sauce, making this dish feel indulgent yet wholesome.

Tip: For extra depth, toast the garlic in the butter until golden (but not burnt) before adding the cream.

Banza Mac and Cheese

This protein-packed twist on classic mac and cheese uses Banza chickpea pasta for extra nutty flavor and a satisfying bite—no one will guess it’s gluten-free!

Ingredients:

• 8 oz Banza elbow pasta (or shells)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (or 1:1 gluten-free flour)
• 1 1/2 cups whole milk, warmed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook Banza pasta in salted boiling water for 7 minutes (al dente). Drain and set aside.
2. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.
3. Gradually whisk in warm milk until smooth. Stir in garlic powder, onion powder, dry mustard, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat. Stir in cheddar and Parmesan until melted, then fold in cooked pasta.
5. Serve immediately for extra creaminess, or broil for 2 minutes for a golden top.

The chickpea pasta holds its shape beautifully against the velvety cheese sauce, making this a mac and cheese that reheats like a dream.

Tip: For a kick, add a pinch of cayenne or smoked paprika to the cheese sauce!

Banza Salad with Lemon Vinaigrette

This bright, protein-packed salad is a lunchtime hero—tossing chickpea pasta with crisp veggies and a zesty dressing makes every bite refreshing and satisfying.

Ingredients:

• 8 oz Banza chickpea pasta (rotini or penne work great)
• 1 cup halved cherry tomatoes
• 1 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook Banza pasta according to package directions (usually 7–9 minutes). Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add cooled pasta, cherry tomatoes, cucumber, and red onion to the bowl. Toss gently to coat.
4. Fold in 1/4 cup feta cheese and 2 tbsp parsley just before serving.

The magic here? The chickpea pasta adds a nutty chew that holds up to the tangy dressing without getting soggy—perfect for meal prep or picnics.

Tip: For extra crunch, sprinkle with toasted pine nuts or sunflower seeds.

Banza Stir-Fry with Soy Ginger Sauce

This protein-packed stir-fry swaps traditional noodles for Banza chickpea pasta, giving it a nutty bite and extra staying power—perfect for busy weeknights.

Ingredients:

• 8 oz Banza chickpea spaghetti (or similar)
• 2 tbsp sesame oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions:

1. Cook Banza pasta according to package directions. Drain and toss with 1 tbsp sesame oil to prevent sticking.
2. Heat remaining 1 tbsp sesame oil in a large skillet over medium-high. Add bell pepper and snap peas; stir-fry for 3 minutes until crisp-tender.
3. Push veggies to one side. Add garlic and ginger to the empty space; cook for 30 seconds until fragrant. Stir into vegetables.
4. Whisk together soy sauce, honey, rice vinegar, and red pepper flakes. Pour over veggies, then add cooked pasta. Toss for 1–2 minutes until everything is glossy and heated through.
5. Garnish with green onions and serve immediately.

The sauce’s sweet-spicy kick clings beautifully to the chickpea noodles, and the veggies stay satisfyingly crunchy. Tip: For extra protein, toss in shredded rotisserie chicken or baked tofu with the pasta.

Banza Burgers with Avocado Spread

These Banza Burgers with Avocado Spread are a protein-packed twist on the classic, with a creamy, zesty kick that’ll make you forget they’re chickpea-based!

• 1 (8 oz) box Banza chickpea pasta (or any chickpea-based patty mix)
• 1 large egg, lightly beaten
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 ripe avocado, pitted and peeled
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp cumin
• 4 burger buns, toasted
• Optional toppings: sliced red onion, arugula

1. Cook the Banza pasta according to package directions, then drain and rinse. Mash lightly with a fork in a large bowl.
2. Stir in the egg, panko, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until combined. Shape into 4 equal patties.
3. Heat 1 tbsp olive oil in a skillet over medium. Cook patties for 4–5 minutes per side until crispy and golden.
4. Meanwhile, mash the avocado with 2 tbsp Greek yogurt, 1 tbsp lime juice, and 1/4 tsp cumin until smooth.
5. Spread the avocado mixture on toasted buns, add patties, and top with onion and arugula if desired.

The magic here? The chickpea patties stay moist inside but crisp up beautifully, while the avocado spread adds a tangy contrast that’s downright addictive.

Tip: For extra hold, chill the patties for 15 minutes before cooking—they’ll firm up nicely!

Banza Taco Bowl with Black Beans

This protein-packed taco bowl swaps rice for Banza chickpea pasta, giving it a nutty twist while keeping all the bold, zesty flavors you crave.

Ingredients:

• 1 (8 oz) box Banza chickpea pasta (or similar)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/4 cup sour cream (optional)

Instructions:

1. Cook the Banza pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened.
3. Stir in black beans, taco seasoning, and salt. Cook for 3 more minutes until heated through.
4. Divide the cooked pasta between bowls. Top with the black bean mixture, shredded cheddar, and cilantro.
5. Squeeze lime wedges over each bowl and drizzle with sour cream if using.

The chickpea pasta adds a satisfying chew and extra protein, making this bowl hearty enough to stand alone—no sad desk lunches here!

Tip: For a smoky kick, swap taco seasoning for 1 tsp chipotle powder + 1/2 tsp cumin.

Banza Soup with Kale and Sausage

This hearty, protein-packed soup is a weeknight hero—creamy banza pasta, savory sausage, and earthy kale come together in a cozy bowl that’s ready in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 12 oz Italian sausage (casings removed)
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 2 cups chopped kale (stems removed)
• 8 oz Banza chickpea pasta (rotini or shells)
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add sausage and cook, breaking it up, for 5 minutes until browned. Stir in onion and cook for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
2. Pour in 4 cups chicken broth, diced tomatoes (with juices), 1 tsp oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Bring to a boil.
3. Add Banza pasta and simmer for 8 minutes, stirring occasionally. Stir in kale and cook for 2 more minutes until wilted.
4. Remove from heat and sprinkle with Parmesan cheese before serving.

The chickpea pasta thickens the broth slightly, giving this soup a satisfying, stew-like texture—no roux required!

Tip: For extra richness, swap half the broth for canned coconut milk and finish with a squeeze of lemon.

Banza Pasta Primavera

This vibrant pasta primavera is packed with fresh veggies and protein-rich Banza chickpea pasta for a light yet satisfying meal that comes together in under 30 minutes.

Ingredients:

• 8 oz Banza chickpea pasta (rotini or penne work well)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tbsp lemon juice

Instructions:

1. Cook Banza pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes; sauté 30 seconds until fragrant.
3. Add cherry tomatoes, broccoli, and zucchini to skillet. Cook 5-6 minutes, stirring occasionally, until veggies are crisp-tender.
4. Toss drained pasta into skillet with vegetables. Add 1/2 tsp salt, 1/4 cup Parmesan, 1/4 cup basil, and 1 tbsp lemon juice. Splash in reserved pasta water 1 tbsp at a time to loosen sauce.
5. Serve immediately with extra Parmesan if desired.

The chickpea pasta adds a nutty depth that pairs perfectly with the bright lemon and basil – you won’t miss traditional noodles here!

Tip: For extra protein, toss in white beans or grilled chicken with the veggies.

Banza Hummus with Pita Chips

Banza Hummus with Pita Chips

This protein-packed hummus swaps chickpeas for Banza’s chickpea pasta, giving it an extra-creamy texture while keeping all the classic flavors you love.

Ingredients

• 1 cup cooked Banza chickpea pasta (rotini or penne work best)
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2–3 tbsp ice water
• 2 large pita breads, cut into wedges
• 1/2 tsp smoked paprika (for garnish)

Instructions

1. Make the hummus: In a food processor, blend the cooked Banza pasta, tahini, lemon juice, 2 tbsp olive oil, garlic, cumin, and salt until smooth, scraping down the sides as needed. With the processor running, slowly add ice water, 1 tbsp at a time, until the hummus is creamy and light.
2. Toast the pita chips: Preheat oven to 375°F. Arrange pita wedges on a baking sheet in a single layer. Bake for 10–12 minutes until crisp and golden, flipping halfway.
3. Serve: Spread hummus in a bowl, drizzle with olive oil, and sprinkle with smoked paprika. Serve with warm pita chips.

The secret to this hummus’ ultra-smooth texture? Blending cooked pasta instead of whole chickpeas—no grainy bits here!

Tip: For extra flavor, toss pita wedges with a pinch of salt and 1 tsp olive oil before baking.

Banza Falafel Wraps with Tahini Sauce

These protein-packed falafel wraps are a breeze to make with Banza chickpea pasta, delivering crispy texture and bold flavor in every bite.

Ingredients

• 1 (8 oz) box Banza chickpea rotini (or penne)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil
• 4 large whole wheat tortillas
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/2 cup shredded purple cabbage
• 1/4 cup diced cucumber

Instructions

1. Cook Banza pasta according to package directions, then drain and let cool slightly.
2. In a food processor, pulse chickpeas, parsley, garlic, cumin, smoked paprika, and salt until crumbly. Add cooked pasta and pulse 3–4 times to combine (mixture should hold together when pressed).
3. Heat olive oil in a skillet over medium. Form mixture into 12 small patties. Cook 3–4 minutes per side until golden and crisp.
4. Whisk tahini and lemon juice with 2 tbsp water to make a drizzleable sauce.
5. Assemble wraps: Layer tortillas with falafel, cabbage, and cucumber. Drizzle with tahini sauce and roll tightly.

The secret’s in the texture—blending cooked Banza pasta into the falafel mix gives these a satisfying crunch without deep-frying.

Tip: For extra tang, quick-pickle the cabbage by tossing it with 1 tbsp vinegar and a pinch of sugar while the falafel cooks.

Banza Casserole with Broccoli and Cheese

This hearty casserole combines protein-packed Banza pasta with tender broccoli and a creamy, cheesy sauce—comfort food that’s secretly wholesome!

Ingredients:

• 8 oz Banza chickpea pasta (rotini or penne)
• 2 cups small broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook Banza pasta according to package directions, adding broccoli florets during the last 2 minutes of boiling. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove sauce from heat and stir in 1 cup cheddar and all the Parmesan until melted. Toss sauce with pasta and broccoli, then transfer to a greased 9×9-inch baking dish. Top with remaining 1/2 cup cheddar.
4. Bake for 20 minutes until bubbly and golden. Let cool 5 minutes before serving.

The chickpea pasta adds a nutty depth to this casserole, while the double-cheese sauce stays luxuriously creamy without feeling heavy. Tip: For extra crunch, sprinkle toasted breadcrumbs over the cheese before baking!

Banza Stir-Fried Noodles with Peanut Sauce

This protein-packed twist on peanut noodles swaps in Banza chickpea pasta for a hearty, gluten-free meal that comes together in under 20 minutes.

Ingredients:

• 8 oz Banza chickpea spaghetti
• 2 tbsp sesame oil, divided
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions
• 1 tbsp sesame seeds

Instructions:

1. Cook Banza spaghetti according to package directions. Drain, rinse with cold water, and toss with 1 tbsp sesame oil to prevent sticking.
2. Whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, and remaining 1 tbsp sesame oil in a large bowl until smooth.
3. Add cooked noodles, carrots, and scallions to the bowl. Toss until evenly coated with sauce.
4. Garnish with sesame seeds and serve warm or chilled.

The magic here? The chickpea noodles hold their texture against the rich peanut sauce, giving every bite a satisfying chew.

Tip: For extra crunch, top with chopped roasted peanuts right before serving.

Banza Stuffed Bell Peppers

These hearty stuffed peppers pack a protein punch thanks to Banza chickpea rice, making them a satisfying gluten-free twist on a classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup Banza chickpea rice, uncooked
• 1 lb ground turkey (or beef)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish, cut-side up. Drizzle with 1 tbsp olive oil and bake for 10 minutes to soften slightly.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic, ground turkey, 1 tsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until turkey is browned, breaking it apart with a spoon, about 6 minutes.
3. Stir in Banza rice, diced tomatoes, and 1/4 cup water. Reduce heat to low, cover, and simmer for 5 minutes until rice is tender.
4. Divide filling evenly among peppers, top with cheese, and bake for 20 minutes until cheese is bubbly and peppers are tender. Garnish with cilantro if desired.

The chickpea rice adds a nutty depth to the filling while keeping it light—no one will guess it’s gluten-free!

Tip: For extra flavor, swap Monterey Jack with pepper jack cheese and add a pinch of chili powder to the filling.

Banza Chickpea and Spinach Stew

This hearty stew is packed with protein and greens, simmered in a fragrant tomato broth for a cozy, one-pot meal that comes together in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can Banza chickpeas, drained and rinsed
• 1 1/2 cups vegetable broth
• 4 cups fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lemon

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the diced tomatoes (with juices), Banza chickpeas, and 1 1/2 cups vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Stir in 4 cups spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes until wilted. Remove from heat and squeeze in the lemon juice.

The lemon brightens the rich spices, while the chickpeas add a satisfying bite—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Tip: Serve with crusty bread or over quinoa to soak up the broth!

Banza Pasta with Pesto and Cherry Tomatoes

This vibrant dish combines chickpea pasta’s nutty flavor with bright pesto and juicy tomatoes for a quick, protein-packed meal.

Ingredients:

• 8 oz Banza chickpea pasta (or similar)
• 1/3 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes, salt, and black pepper. Sauté for 3–4 minutes until tomatoes soften slightly.
3. Add drained pasta to the skillet with pesto and 2 tbsp reserved pasta water. Toss until evenly coated, adding more water if needed.
4. Serve topped with Parmesan cheese if desired.

The chickpea pasta adds a hearty bite that holds up beautifully against the silky pesto and bursts of sweet tomatoes—no mushy noodles here!

Tip: For extra freshness, stir in a handful of torn basil leaves just before serving.

Banza Chili with Ground Turkey

This protein-packed chili swaps traditional beans for fiber-rich Banza chickpea pasta, giving it a hearty twist that’ll keep you full for hours.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 2 cups uncooked Banza chickpea pasta (rotini or elbow shapes work best)
• 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
2. Stir in onion, bell pepper, and garlic; cook until softened, 4–5 minutes. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt; toast for 1 minute until fragrant.
3. Pour in crushed tomatoes and chicken broth, scraping up any browned bits. Bring to a simmer, then stir in Banza pasta. Reduce heat to medium-low, cover, and cook for 10–12 minutes until pasta is al dente.
4. Serve topped with cheddar cheese if desired.

The chickpea pasta thickens the chili beautifully while adding a nutty depth—no need for extra beans or flour!

Tip: For a kick, add a diced jalapeño with the bell pepper or a dash of cayenne with the spices.

Banza Breakfast Scramble with Veggies

This protein-packed scramble swaps traditional eggs for Banza chickpea pasta, making it a hearty, veggie-loaded breakfast that’ll keep you full all morning.

Ingredients:

• 2 cups cooked Banza chickpea pasta (rotini or penne work best)
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup chopped baby spinach
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add red onion and red bell pepper, sautéing for 3–4 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds until fragrant. Add baby spinach and cook just until wilted, about 1 minute.
3. Fold in cooked Banza pasta, sprinkling with 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for 2–3 minutes until heated through.
4. Remove from heat and top with feta cheese (if using). Serve immediately.

The chickpea pasta adds a satisfying chewiness that pairs perfectly with the smoky paprika and fresh veggies—no eggs required! Tip: For extra crispiness, press the scramble down in the pan for the last minute of cooking.

Conclusion

With 20 tasty Banza recipes, there’s something for every craving—whether you’re meal prepping or whipping up a quick dinner. We hope these dishes inspire you to cook healthier without sacrificing flavor! Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!