Shell Chickpeas Pasta

Banza Shell Chickpeas Pasta is a dry pasta product you'd typically find in the pasta aisle, often shelved in the gluten-free or "better-for-you" section near other legume-based pastas, alternative grain pastas, and specialty health-food brands. Packaged in an 8 oz box or bag with bright, approachable branding and kid-friendly shell shapes, it positions itself as a family-friendly, protein-forward swap for traditional semolina pasta. Banza leans into health halos on-pack — prominent claims include 23 g protein and 8 g fiber per 3.5 oz serving, gluten-free certification, vegan labeling, low glycemic index, and Non-GMO Project verification — while stopping short of organic certification. The marketing voice is modern and social, aimed at health-minded parents, active eaters, and those seeking simple swaps: “bring back pasta night” and approachable serving ideas (mac & cheese, baked ziti, pesto) appear in brand copy. Sensory-wise, cooked shells have a slightly nuttier, earthier flavor than wheat pasta, with a firmer, slightly grainy bite and a tendency to hold sauce well; preparation follows the familiar ritual of boiling for several minutes and draining. On processing: the product is made by milling chickpeas and blending chickpea flour with tapioca, added pea protein, and a small emulsifier/thickener (xanthan gum) in a dedicated manufacturing plant. That places it between whole legumes and highly reformulated items — it’s a convenience, protein-rich alternative to traditional pasta but is produced with added isolated proteins and texturizing agents. In American grocery culture it sits at the intersection of comfort food nostalgia (pasta night) and modern nutrition trends (plant protein, gluten-free swaps).