There's Actually A Gluten-Free Pasta With As Much Protein As A Steak

A common criticism of vegetarian and vegan diets is that getting an adequate supply of protein is difficult.

While this isn't entirely accurate (hello, lentils?), it is true that the quantity of protein-heavy plant sources is limited.

Brian and Scott Rudolph wanted to change that -- so they created Banza, a gluten-free pasta alternative made out of chickpeas.

Chickpeas, as any good vegetarian knows, are naturally high in protein: A half cup weighs in at about 20 grams (about the same as a 3.5-ounce steak or an average-sized chicken breast).

Per serving, Banza boasts 14 grams of protein and 8 grams of fiber -- double and quadruple, respectively, than found in traditional pasta.

In an email to the Huffington Post, Brian Rudolph boasted that Banza will “change pasta forever, for the better.”

He added,

We're still yet to find a reason why anyone would eat regular pasta when they could eat Banza instead.

Protein, of course, is an essential nutrient. It also helps promote feelings of fullness, which can aid in weight-loss efforts (this is the foundation of the popular Atkins diet).

Banza, according to testers, tastes similar -- but not identical -- to pasta and has a slightly chalky texture that can be easily masked by sauce.

Like traditional pasta, Banza comes in a variety of shapes and will soon be available in supermarkets throughout the country -- you won't have to hunt it down at a specialty store.

Check out Banza's website for more information.

Citations: This Gluten Free Pasta Has About As Much Protein As A Steak (Huffington Post)