Frequently Asked Questions
~3-5 business days after you order. Look out for a tracking number from email@example.com. Note: If you ordered more than one case, they may be arriving in separate shipments.
We don't ship or sell outside of the U.S. We're working on Canada - stay tuned!
Yes! Our pasta is available for foodservice through Sysco. If you don’t buy through Sysco, or you’d like more information, please email us directly: firstname.lastname@example.org.
We are 100% committed to customer satisfaction and offer refunds and/or replacements on a case by case basis. Refund/replacement requirements are: description of product, lot number (on the bottom of the box), and photos of product and packaging. If you weren’t satisfied with your order, please email us directly so we can make it right. We want to hear your feedback!
Banza Pasta Questions
Our pasta is made from over 90% chickpeas. For the rest of our pasta, we use non-GMO tapioca, pea protein, and xanthan gum, which help bind the chickpea flour together as a vegan egg replacement of sorts. Check out our nutrition label for more info!
Xanthan gum is produced by the fermentation of a sugar (glucose)—much like the way yogurt is made. In our case, it's a non-GMO ingredient that adds volume; it’s in many of your favorite sauces, for instance. Our xanthan gum is derived from corn. There are no corn proteins in xanthan gum, and the ingredient itself is a very small percentage of the product. That said, if you have an allergy to corn, we advise checking with your doctor before eating Banza.
The serving sizes reflect uncooked pasta. When you cook Banza, it almost doubles in size and weight, taking on the water it’s boiled in. That said, the nutritional content still reflects that of the dry pasta you measured before cooking.
Banza is made from over 90% chickpeas. The sugar in Banza is naturally occurring in the chickpeas - there is no added sugar.
There are 529.53 mg potassium (15% DV) per 2 oz serving, and 222.87 mg phosphorus (22% DV) per 2 oz serving.
Yes, our pasta is Project Verified non-GMO.
No. While our pasta is certified non-GMO, we are not currently pursuing organic certification. Our top priority is investing in nutritious, premium ingredients, while keeping our products accessible. We work closely with our suppliers to ensure that their standards are in line with our brand values.
Our manufacturing process and all product produced on our equipment are free from all major food allergens, as defined by FALCPA. This includes, but is not limited to, peanuts, wheat, gluten, soybean, tree nuts, sesame, fish, crustacean shellfish, milk, eggs, celery, mustard, and food coloring.
Yes, Banza pasta is certified Kosher by the Orthodox Union. Search Banza here to see our certifications for each shape. Note: Our mac and cheese products are not Kosher.
All Banza products are made in the United States.
Everyone likes their pasta a bit different, and has a different cooking setup. So, we recommend trying a noodle around the minimum time stated on the box, and then continuing to cook until your taste buds are happy. Like pasta, Banza can have that al dente bite, or a softer feel if cooked longer.
A boiling pot of Banza may foam up a bit more than traditional pasta. This same foam occurs when boiling chickpeas themselves (Banza is made from over 90% chickpeas!). Some tips to decrease the foam: fill your pot with more water, turn the burner down to a lower heat, add a splash of oil to the water, and/or scrape some foam off the top.
Two years from the date of production. Find the Best By date printed on the bottom of the box.
Yes! We recommend cooking an extra 2 minutes for cold prep. Check out these recipes for inspiration.
Yes you can. Banza is delicious when baked. Try this recipe, and others from our blog!
Banza is pronounced bahn-zuh. The first syllable “ban” rhymes with “on,” not “an." As in, Banza is what's on your plate...for dinner tonight. Banza is shorthand for "garbanzo pasta."
Banza Mac & Cheese Questions
Yes, our mac and cheese is gluten-free.
No, while our pasta is Kosher, our cheese is not.
Yes, the enzymes in our cheese are microbial.
No, all of our mac and cheese varieties contain dairy. Vegan mac is definitely on our radar - stay tuned!
Mac and White Cheddar: Add Banza to 6 cups boiling water and cook for 5-6 mins, stirring occasionally. Strain, pour ¼ cup milk and 2 tbsp butter into pan, add cheese and mix. Add cooked Banza to mixture, stir and enjoy!
Shells and Cheddar: Add Banza to 6 cups of boiling water and cook for 3 mins, stirring occasionally. Strain, pour ¼ cup milk and 2 tbsp butter into pan, add cheese pouch, mix and enjoy! Note: the mini-shells require a much shorter cook time (3 min) than the other shapes.
Mac and Cheddar: Add Banza to 6 cups boiling water and cook for 5-6 mins, stirring occasionally. Strain, pour ¼ cup milk and 2 tbsp butter into pan, add cheese and mix. Add cooked Banza to mixture, stir and enjoy!
Mac and Creamy Deluxe Cheddar: Add Banza to 6 cups boiling water and cook for 5-6 mins, stirring occasionally. Strain and return pasta to warm pan. Pour cheese sauce over cooked Banza, mix well & enjoy! Note: for the mac and creamy deluxe cheddar, no need to add butter or milk!
Eighteen months from the date of production. Check the Best By date on the bottom of the box.