Lentil or chickpea pasta can be healthier than conventional ones, but they should not be used as substitutes for these legumes. Legume pasta does not fall within the legislation that applies to the pasta we know, those traditional macaroni, spaghetti or noodles.

legume flour wins by a landslide by having a large proportion of protein - between 24-28% which, due to its amino acids, is of higher quality than that of wheat. All of the “antinutrients” in legumes are reduced during the cooking.