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High-protein, gluten-free legume-based pasta alternative
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chickpea pasta with quinoa (75 g) has 273 calories. That works out to 364 calories per 100 g. It contains 43.8 g of carbs, 15.9 g of protein, 4.4 g of fat and 6.7 g of fiber. Its 1.3 mg of Manganese covers 55% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 75 g
273
KCAL / 75G
Carbs
43.8g
· 16% DV
Protein
15.9g
· 32% DV
Fat
4.4g
· 6% DV
Fiber
6.7g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 23% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 273 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 0.52 g | 3% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 43.8 g | 16% |
| Fiber | 6.7 g | 24% |
| Protein | 15.9 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 75 g | 273 kcal |
| 1 piece (mini) | 12 g | 44 kcal |
| 1 ounce (small) | 28 g | 102 kcal |
| 1 serving (small) | 50 g | 182 kcal |
| 100 g | 100 g | 364 kcal |
| 1 serving (large) | 100 g | 364 kcal |
| 1 cup (chopped) | 140 g | 510 kcal |
| 2 cup (double) | 280 g | 1019 kcal |
Calculated from 364 calories per 100 g.
Cook chickpea pasta with quinoa in plenty of boiling water, following the package directions. Stir gently and start tasting before the listed time is up, since legume pasta can soften quickly and become fragile when overcooked.
No, chickpea pasta with quinoa usually has a nuttier, more noticeable legume flavor than wheat pasta. Its texture can also feel denser, so bold tomato, herb, or garlic sauces tend to work especially well.
The cooking time for chickpea pasta with quinoa varies by brand and shape. Use the package time as a guide, then taste a piece; draining it as soon as it is tender helps prevent a soft, crumbly texture.
Usually, no: rinsing chickpea pasta with quinoa washes away surface starch that helps sauce cling. Rinse it briefly only when you are cooling it for a cold pasta salad, then drain it well.
Chickpea pasta with quinoa often falls apart when it is overcooked or left sitting in hot water after draining. Check it early, drain as soon as it is tender, and fold it into the sauce gently.
Chickpea pasta with quinoa pairs well with robust sauces such as tomato and roasted vegetables, pesto, or garlic with olive oil. Their strong flavors complement its earthy taste without overwhelming the pasta.
Yes, chickpea pasta with quinoa works in a cold pasta salad. Cook it just until tender, drain and cool it promptly, then mix it gently with the dressing and other ingredients so the pieces keep their shape.
Yes, chickpea pasta with quinoa can replace regular pasta in many recipes, but the result may be denser and more delicate. Cook it separately and combine it with the sauce at the end rather than simmering it in the sauce.
Yes, chickpea pasta with quinoa can cause gas or bloating in some people because chickpeas are rich in fermentable fiber. If legumes usually bother you, begin with a smaller serving and eat it slowly.
Store cooked chickpea pasta with quinoa in a covered container in the refrigerator and use it within a few days. Reheat it gently with a splash of water or sauce, since it can dry out in storage.
Vitamins
Folate
63.75µg · 16% DV
Biotin
4.5µg · 15% DV
B1
0.14mg · 12% DV
B5
0.56mg · 11% DV
Minerals
Manganese
1.27mg · 55% DV
Copper
0.36mg · 40% DV
Phosphorus
234mg · 33% DV
Magnesium
89mg · 21% DV
Potassium ⭐
308mg · 9% DV
Sodium
6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 273 calories in 1 serving (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chickpea pasta with quinoa is a legume-based pasta made with chickpea flour and quinoa. It is a modern alternative to conventional wheat pasta rather than a traditional dish from a particular cuisine, and is often chosen by people looking for a gluten-free option.
Its flavour is mildly nutty, with a denser, sometimes slightly grainy bite than wheat pasta. Boil it until just tender and serve with tomato sauce, roasted vegetables or a dressing in a pasta salad; it also works well with Mediterranean-style herbs and olive oil. It provides substantial protein and fibre, with 21.2 g of protein and 8.9 g of fibre per 100 g. Pair it with plenty of vegetables for a balanced, lighter meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.52g
MONOUNSATURATED
0.98g
POLYUNSATURATED
1.73g
Omega 6:3 ratio 17.6:1
Above the ideal 4:1 (17.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.