Banza Chickpea Pasta, Spaghetti

Banza Chickpea Pasta, Spaghetti, is a boxed alternative-pasta that you'd spot in the pasta aisle — often shelved with other gluten-free and legume-based pastas, or cross-merchandised near health-food and vegan sections. Packaged in an 8 oz box, its branding leans family-friendly and recipe-focused: calls to “mac your cheese” and “bake your ziti” place it squarely as a pantry staple for weeknight dinners. Shoppers reach for it on grocery runs aimed at higher-protein or lower-glycemic swaps, parents looking for kid-appealing pasta with a nutritional twist, and consumers avoiding wheat or seeking plant-based protein. The label leans on health halos — “made from chickpeas,” “23 g protein,” “8 g fiber,” “certified gluten-free,” “vegan,” and Non-GMO Project verification — without organic certification. Marketing emphasizes “powered by chickpeas” and easy recipe inspiration, appealing to millennial cooks, health-conscious families, and flexitarians. In plain processing terms, whole chickpeas are milled and blended with extracted starch (tapioca), pea protein, and a stabilizer (xanthan gum) to form a shelf-stable pasta. Sensory notes: the spaghetti is firmer and slightly denser than traditional semolina pasta, with a mild nutty, legume-forward flavor and a slight grainy mouthfeel; it holds sauces well. Rituals around use are familiar — boil, drain, and dress with sauce or bake into casseroles — making it an easy swap into traditional American pasta meals. The packaging is straightforward boxed pasta art with clear nutrition callouts and social/recipe prompts directing shoppers to eatbanza.com and social media channels.