Vegan Homemade Chickpea Protein Pasta
Indulge in a nutritious twist on traditional pasta with this Vegan Homemade Chickpea Protein Pasta recipe! Crafted with protein-packed chickpea flour, silky tapioca flour, and just a touch of xanthan gum, this gluten-free pasta is perfect for plant-based eaters and anyone seeking a hearty, healthy alternative to store-bought options. The dough comes together quickly with the help of olive oil and water, resulting in a smooth, elastic texture that's easy to roll out and cut into your favorite shapes—whether fettuccine, spaghetti, or even custom creations. Ready to serve in just minutes after boiling, this high-protein pasta pairs beautifully with vegan sauces or fresh vegetables for a deliciously balanced meal. Perfect for meal prep, quick dinners, or impressing your guests, this recipe champions wholesome, homemade cooking that's as rewarding as it is delicious!
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 50 grams Tapioca flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 120 milliliters Water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine chickpea flour, tapioca flour, xanthan gum, and salt, mixing well to ensure even distribution of the dry ingredients.
Create a well in the center of the flour mixture and add water and olive oil.
Use a fork to gradually incorporate the flour into the wet ingredients until a dough starts to form.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more chickpea flour; if it's too dry, add a few drops of water.
Wrap the kneaded dough in cling film and let it rest at room temperature for 15 minutes to relax the gluten-free flour and make rolling out easier.
After resting, divide the dough into four portions. Roll out each portion on a lightly floured surface until it's about 1-2 mm thick, using a rolling pin or a pasta machine.
Cut the rolled-out dough into long strips of your preferred width, like fettuccine or spaghetti, using a sharp knife or a pasta cutter.
Bring a large pot of salted water to a boil. Gently add the pasta and cook for 3-5 minutes, or until the pasta is al dente, checking frequently to prevent overcooking.
Drain the pasta using a colander and serve immediately with your choice of vegan sauce or toppings.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
