• 8 oz Box Banza Chickpea Ziti Pasta
  • pinch of salt
  •  7.5 oz chickpeas ( canned / drained)
  • 1/4 tsp garlic powder
  • 4 cups of water
  • 1 sliced jalapeno
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • pinch of salt
  • pinch of cumin
  • 1 tsp minced garlic
  • 1 tablespoon avocado oil


  • 1/4 cup nutritional yeast
  • pinch of red pepper
  • 1 tablespoon gluten free flour
  • 1/4 cup almond milk
  • 1/4 cup water
  • pinch of salt



  1. Preheat oven to 350F. Placed sliced jalapeños on baking sheet. Add in the drained garbanzo’s and season with paprika, cumin, pepper, salt and garlic salt. Spread jalapeños and chickpeas evenly on baking sheet and allow them to bake 15-25 minutes.
  2. Place 4 cups of water to boil in a medium saucepan. Once water comes to a full boil, add in your pasta and stir lightly. Cover and allow to cook on medium heat 7- 8 minutes. Once pasta is cooked, drain and lightly rinse with cold water. Place pasta back into the pot. Add avocado oil, pepper, salt and avocado oil to pasta. Let pasta sit on low heat.


  1. In a small saucepan add in water, almond milk, minced garlic, nutritional yeast and gluten free flour. Mix everything together and allow it to cook on medium heat until it it thickens. Add the sauce to the pasta and mix together.
  2. Arrange the past in a bowl. Add in the roasted jalapeños and chickpeas to the pasta. Enjoy 🙂


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