2 min read
In the Future, Everything Will Be Made of Chickpeas
In the future, everything will be made of chickpeas
3 min read
Healthy pasta made of chickpeas — is it worth a try? Our taste-test results
We even got kids to eat it
45 min cook time
Vegan Veggie Bowl
Vegan Veggie Bowl Finally, you can have nutritious rice with cauliflower ON TOP of the bowl! Not that cauliflower rice was ever really rice in the first place, right? Add avocado to this bowl if you feel so inclined but it certainly isn't necessary. If you aren't vegan, add some shredded parm to the cauliflower 10 minutes before its done cooking and return it to the oven for a crispy, savory and salty treat! Ingredients 1 bag Banza chickpea rice 1 cup torn Kale, massaged 1/2 cup roasted butternut squash 1/2 cup roasted cauliflower, cut into thin florets 1/4 cup sunflower seeds Juice of 1/2 lemon, the other half cut into quarters to serve 2 tbsp Olive oil Salt & pepper Instructions Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl to cool. Toss sweet potato and cauliflower with olive oil, salt and pepper. Roast sweet potato & cauliflower on separate sheets pans for 30 mins at 425°F. If one is done before the other, simple remove it from the oven and let it cool while the other continues to cook. To serve, add Banza rice in one quadrant on a low sided rice/pasta bowl, kale in the next quadrant, sweet potato in the next and then cauliflower. Top with sunflower seeds, lemon juice, olive oil, and salt to taste. Top with reserved quarter of lemon. 3.5.3251
40 min cook time
Harvest Bowl
Havest Bowl with Banza Chickpea Rice Serves: 2 A take on our favorite Sweetgreen bowl, this recipe packs tons of protein thanks to the Banza chickpea rice and hits all the elements of creamy, sweet, and crunchy that you love in the Sweetgreen version. Make it vegan by omitting the goat cheese and substituting ripe avocado. Ingredients 1 bag Banza chickpea rice 1/4 cup balsamic vinaigrette 1 cup sweet potatoes 1/2 cup crumbled goat cheese 1 cup mushrooms (shiitake, cremini or a mix) 1 handful of basil 1 tbsp toasted almonds Instructions Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl to cool. Cut sweet potatoes into ݉ thick slivers. Toss with olive oil, salt and pepper and roast at 425_F for 30 mins. In a small nonstick pan, saut̩ mushrooms in 2 tbsps olive oil until golden brown and crispy. Remove from heat and add salt and pepper to taste. Combine Banza rice in a low rimmed bowl. Add sweet potatoes and mushrooms. Pour balsamic vinaigrette over top, add toasted almonds, and fresh basil to top. 3.5.3251
40 min cook time
Chickpea Rice Bowl with Shrimp & Oranges
Chickpea Rice Bowl with Shrimp & Oranges Serves: 2 Banza chickpea rice topped with orange glaze saut̩ed shrimp. The majority of the work for this recipe is sourcing all the ingredients and whisking together the sauce - once you've got that down, you're a hot pan, and pot of water away from a high protein and healthy meal that hits the balance between sweet and spicy just right! Ingredients 1 bag Banza chickpea rice 1 lb large shrimp, peeled and deveined 1 avocado, peeled and sliced 1 large orange 1 cucumber, chopped Fresh lime juice For the dressing _ cup fresh orange juice 1 Tbsp. Sriracha _ Tsp. honey 1 tbsp soy sauce or tamari soy sauce _ cup neutral oil Instructions Stir together orange juice, Sriracha, honey, soy sauce, oil, and 1 Tbsp. lime juice in a medium bowl and divide into two bowls. Add shrimp to one bowl with the sauce sauce and toss well. Let sit for 20 minutes. Meanwhile, slice oranges and transfer to a large bowl. Add cucumbers, scallions, and 2 tsp lime juice. Toss to combine and season liberally with salt. Heat 2 Tbsp. neutral oil in a large skillet over high. Cook the shrimp until charred in spots and cooked through, about 3 minutes per side. Cook Banza rice according to package instructions. Strain and rinse. Divide rice among bowls. Top with shrimp, orange mixture, and avocado. Drizzle with dressing. 3.5.3251
45 min cook time
Coconut Braised Broccoli Rice Bowl
Coconut Braised Broccoli Rice Bowl Broccoli and sun-dried tomatoes get slowly braised in a rich coconut ginger broth until just fork tender and then spooned over our grain-free chickpea rice. Ingredients 1 bag Banza chickpea rice 1 yellow onion, chopped 1 head of broccoli, cut into florets 1 tablespoon grated ginger _ cup sun-dried tomatoes 1 jalapeno pepper 2 limes, zested and juiced 1.5 cups coconut milk 1 tsp salt Instructions Place a large skillet over medium heat. When hot add oil and then the chopped onion. Cook until translucent, about 5 to 10 minutes. Stir in broccoli stalks, ginger, sun-dried tomatoes, jalapeno pepper, lime zest, and salt. Cook, until vegetables soften, about 5 minutes. Pour in coconut milk and stir to combine, lower heat and simmer for 15 mins. Make Banza rice according to package instructions. Drain, rinse and add to the bottom of serving bowls. Top with coconut vegetable mixture and a squeeze of lime juice. 3.5.3251
30 min cook time
Chickpea Rice Bowl with Carrot-Ginger Dressing
Chickpea Rice Bowl with Carrot-Ginger Dressing Bright and colorful, this recipe sure packs in the veggies and it certainly doesn't skimp on the protein! Just make sure to use Banza chickpea rice as the base and you'll be on your way to over 26G of protein per serving as long as you use the veggies and peas called for in the recipe. Ingredients 1 box Banza tricolor rice 1 cup frozen shelled edamame 1 cup trimmed and roughly chopped snap peas 4 cups chopped red cabbage 1 sliced avocado 1 small cucumber, very thinly sliced Black Sesame Seeds Lime wedges Carrot-Ginger Dressing 1/4 cup extra-virgin olive oil 1/4 cup rice vinegar 2 large carrots, peeled and roughly chopped (about cup) 2 tablespoons peeled and roughly chopped fresh ginger 2 tablespoons lime juice 1 tablespoon plus 1 teaspoon honey 1 teaspoons toasted sesame oil Instructions Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl. Meanwhile, make the dressing by combining all ingredients in a blender, and processing until completely smooth. Bring a small pot of water to a boil. Add frozen edamame and cook for 3 minutes, then add snap peas and cook for an additional 2 minutes. When edamame and snap peas are fork tender and bright green, drain well. Divide the rice, edamame, and snap peas among 4 bowls. Add chopped cabbage, cucumber slices and avocado. Drizzle lightly with carrot ginger dressing and place a lime wedge in each bowl. Finish with a generous sprinkle of sesame seeds. 3.5.3251
40 min cook time
Brussels Sprouts Fried Chickpea Rice
Brussels Sprouts Fried Chickpea Rice Watch out! This fried Banza chickpea rice dish is seriously addictive. Make sure the pan to fry the egg is extremely hot, so the whites immediately bubble after coming into contact with the pan. After serving, slice your egg open early into the meal so the yolk has a chance to act as a rich sauce and mingle with all the other ingredients. Ingredients 1 bag Banza tri-color rice 1 shallot, thinly sliced 2 eggs 1 tablespoon olive oil 2 leeks, white and light green parts, sliced and rinsed well (2 cups) 12 Brussels sprouts, thinly sliced & shredded (1.5 cups) 1 teaspoon ginger, grated 2 teaspoons rice vinegar 1 teaspoon tamari, more to taste 1 scallion, chopped lime slices, for serving Instructions In a small pan, fry the shallots in _ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. Drain on a paper towel-lined plate. Cook Banza rice according to package instructions. Strain, rinse and reserve. In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the ginger and rice vinegar and toss to incorporate. Add the Banza rice, tamari and scallions and toss again. Let cook for another few minutes until the rice is warmed through. Taste and adjust seasonings. Divide the Banza mixture evenly between two plates. Wipe out the skillet and fry eggs over easy. Top each bowl with a fried egg and the shallots. Serve with lime slices. 3.5.3251
30 min cook time
Vegetable Curry with Chickpea Rice
Cook time: 20 mins Total time: 20 mins Serves: 2 servings The ingredient list may be long for this recipes, but the cooking method couldn't be simpler. Just toss the veggies together with all the sauce ingredients, make the Banza rice and voil̴; a protein-packed dinner is waiting for you. Ingredients 1 bag Banza chickpea rice 2 bell peppers, any color, thinly sliced (approx. 250 g) 4 cups chopped broccoli florets (approx. 300 g) 1 medium white onion (300 g, approx. 2 cups) 3 cloves garlic, minced (or 1 tsp garlic powder) 1 tbsp curry powder 1 tsp cumin 1 14 oz. can light coconut milk 1 tbsp soy sauce or gluten-free tamari 1 tsp coconut sugar black pepper, to taste Instructions Add all the veggies to a wok or large skillet, add a splash of water and a splash olive oil, and cook over medium-high heat for a 5 minutes. Add all other ingredients and cook for 7-8 minutes until the veggies are al dente. Meanwhile, prepare Banza rice according to package instructions. Serve the curry vegetables over Banza rice, and top with fresh cilantro 3.5.3251
30 min cook time
Chickpea Rice with Kimchi & Soft Eggs
Chickpea Rice with Kimchi and Soft Eggs Banza tricolor rice adds a colorful and protein-packed kick to this spicy, sweet and completely delicious dish. Make sure to prepare your ice bath for the eggs ahead of time, so they stay soft and don't overcook. Ingredients 1 bag tri-color Banza rice 2 tablespoons soy sauce or tamari 4 teaspoons finely chopped peeled ginger 1 tablespoon rice wine vinegar _ cup peanut oil, or other neutral oil 1 teaspoon sesame oil 1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces 2 large eggs 1 cup coarsely chopped kimchi, or to taste Sesame seeds, for serving Instructions In a small bowl, whisk together soy sauce, ginger, vinegar, peanut and sesame oils. Add salt to taste. Add 1/4 cup of water to a saucepan, bring to a boil and add kale. Cover pot and cook over medium heat until kale is tender, about 5 minutes. Remove kale to a small plate, wipe the saucepan clean and then cook Banza tricolor rice according to package instructions. Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Immediately transfer eggs immediately to a bowl of ice water to cool. Place Banza rice in each of four bowls. Divide the kale and kimchee among the bowls, mounding both on top of the rice. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with sesame seeds and then. spoon soy-ginger dressing over top. 3.5.3251
3 min read
Banza Launches Rice Innovation, Jumping Into Brand New Category
NEW YORK, Feb. 19, 2019 /PRNewswire/ -- Today, Banza, the company known for making chickpea pasta, announced the creation of a new product: Chickpea Rice. Utilizing the same bold energy that catapulted Banza to become the fastest growing pasta company in the U.S., this product innovation will allow Banza to further its mission of making nutritious food more accessible—by offering healthier versions of comfort foods that people already know and love. With three times the protein, double the fiber, and 30 percent fewer net carbs than brown rice, Banza’s rice is a delicious, high-protein, high-fiber, reduced-carb alternative to rice, quinoa, and other grains. With three times the protein, double the fiber, and 30 percent fewer net carbs than brown rice, Banza's rice is a delicious, high-protein, high-fiber, reduced-carb alternative to rice, quinoa, and other grains. Naturally gluten-free, Banza's rice is tasty, quick and easy, and is a shelf-stable, satiating base or side for any meal. Banza's rice is available in two varieties: Chickpea and Tricolor Legume (a mix of chickpea, red lentil, and green pea rice). Banza, which is the fastest selling pasta brand at Whole Foods Market, is now launching its new rice in the rice and grains aisle of Whole Foods locations nationwide. "Similar to what we did in pasta, we're excited to upgrade an equally popular staple food," said Brian Rudolph, co-founder and CEO of Banza. "We're so grateful for Whole Foods' partnership in helping us bring a more nutritious rice to more people." Since launching nearly five years ago, Banza has become the fastest selling pasta brand in the U.S. within the top 50 pasta brands, and is currently sold in more than 11,000 stores. Banza now has 17 total SKUs, including two new seasonal mac and cheese varieties that launched in late 2018, Shells & White Cheddar and Cacio e Pepe. Expanding once again with the latest category-disrupting innovation is only furthering the company's goal of making the foods you love, love you back. For more information about Banza, please visit eatbanza.com. About BanzaBanza, founded in 2014 by brothers Brian and Scott Rudolph, is on a mission to make nutritious food more accessible. Banza's first product was pasta made from chickpeas—with double the protein, four times the fiber and 40 percent fewer net carbs than traditional pasta. Seeking a healthier version of his favorite food, Brian started making chickpea pasta by hand in his kitchen. Since its launch, Banza pasta has gained recognition as one of TIME's 25 Best Inventions of 2015, and expanded to more than 11,000 stores nationwide. Banza entered the rice category in 2019 with a better-for-you Chickpea and Tricolor Legume Rice. For more information about Banza, please visit eatbanza.com. SOURCE Banza
30 min cook time
Sweet Chili Salmon & Broccoli Rice Bowl
Sweet Chili Salmon & Broccoli Rice Bowl Cook time: 30 mins Total time: 30 mins Serves: 2 This salmon broccoli Banza chickpea rice bowl couldn't be easier to make! After you've whisked together the sauce, make sure to reserve half of it to drizzle over your bowl at the end. If the salmon cooks more quickly than the broccoli (you'll know the salmon is done when its is no longer translucent and starts to flake when you press it lightly), simply remove it from the sheet pan onto a plate and return the broccoli to the oven to crisp up for an additional 10 minutes. Ingredients 2 10-Oz Skin-On Salmon Fillets 1 bag Banza tricolor rice 1 lb Broccoli, cut into florets 1/4 cup Sweet Chili Sauce 2 Tbsps Ponzu Sauce 2 Tbsps Soy Sauce or Tamari 1 Tbsp Rice Vinegar Instructions Place an oven rack in the center of the oven, then preheat to 450F. In a medium pot, cook Banza rice according to package instructions. In a bowl, combine the sweet chili sauce, soy sauce and rice vinegar. While the rice cooks, line a sheet pan with foil. Place the broccoli florets on the half the sheet pan, reserving the other half for the salmon. Drizzle with olive oil and season with salt and pepper; toss to coat. Season salmon with olive oil, salt, and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with half the glaze. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. Plate on top of rice and drizzle glaze over top. 3.5.3251