Would you believe us if we told you this pasta has 25 grams of protein per serving? Yeah...we didn’t either until we took a look at the nutrition label! Banza chickpea pasta is truly revolutionary. Made with chickpeas and all-natural ingredients, it is ahhhh-mazzzinngg! You would never know you weren’t eating “normal” pasta. These Banza shells are swimming in homemade walnut pesto with a few peas to add to the bite!! So easy, so good, enjoy!

INGREDIENTS:
1 box of Banza shells
1/2 cup peas, frozen

For the Sauce:
cup raw walnuts OR pine nuts, almonds, pecans or pepitas.
2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt
½ cup extra-virgin olive oil

DIRECTIONS:
Combine the basil, nuts or seeds, Parmesan, lemon juice, garlic, olive oil and salt in a food processor. Process until the mixture is well...

Coming at you with another high protein pasta dish. Who said you couldn't eat pasta!? Thanks to Banza pasta, you can now enjoy pasta that is made of chickpeas and contains 25 grams of protein! This mediterranean veggie pasta salad is made with cucumbers, red and orange bell peppers, red onion, feta cheese, and a red wine vinegar dressing! Enjoy! 

INGREDIENTS:

1 box Banza penne chickpea pasta
1 red bell pepper
1 orange bell pepper
1/2 cucumber
1/4 of large red onion
1/4 cup feta cheese
Drizzle of olive oil
Drizzle of red wine vinegar
Dash of salt
Dash of pepper
Dash of oregano
Dash of garlic powder

DIRECTIONS:

Cook pasta according to directions.
Chop vegetables and mix with pasta, olive oil, spices, red wine vinegar and feta.
 

very now and then, we like to have a meatless-Monday to get more plant-based proteins in our diets. Lentils are high in fiber and protein and make for a wonderful meat-substitute. This is a recipe your family will love! (Recipe modified from TheFitchen.com)

INGREDIENTS:

• 1-1/2 cups water
• 1 cup dry red lentils
• 1/2 cup black beans, drained
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup yellow onion, finely chopped
• 3 Tablespoons olive oil
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 1 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon cumin
• 1/4 teaspoon chipotle powder

Toppings

• avocado
• green onions
• tomato

DIRECTIONS:

Heat oil on medium heat in a large pot. Add the onion and sautè for 3-5 minutes. Add garlic and green pepper and sauté for another 3-5 minutes or until soft. Set aside.

Rinse the lentils in a strainer.

In a separate pot, combine...

INGREDIENTS:
FOR THE SALAD

1 cup uncooked quinoa
2 cups water or vegetable broth
15oz canned low sodium black beans, rinsed and drained
1 cup cooked or canned corn (drain if canned)
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 cup finely diced red onion
1/4 cup freshly chopped cilantro
Avocado for topping

FOR THE DRESSING:

1/2 cup fresh cilantro leaves
1/4 cup extra virgin olive oil or avocado oil
juice of 2 limes
1 garlic clove, minced
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp onion powder

DIRECTIONS:

Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to...