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Home › Recipes › By Diet › Gluten-Free
★★★★97 Comments

Vegan Jalapeño Chickpea Mac and Cheese

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by Lindsay Cotter Posted: August 13, 2021

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Complete with a homemade cheese sauce, this Vegan Jalapeño Chickpea Mac and Cheese is full of fiber and tons of flavor for a grown-up version of everyone’s favorite childhood recipe that you and the kids will love. Serve it warm for an easy side dish or add protein for a complete meal in less than 45 minutes!

Vegan Jalapeño Chickpea Mac and Cheese in a skillet on a marble counter

The third and final recipe in our pasta week series, this mac and cheese is last but certainly not least! 

More Cheese, Please! 

Who doesn’t love a good cheese-based recipe? I mean, mac and cheese isn’t a childhood staple for nothing, is it? Whether you’re making Baked Cauliflower Mac and Cheese, Crock Pot White Cheddar Mac and Cheese, or even a Bacon Gouda Cheese Dip, there’s just something so comforting about its creamy goodness. However, it isn’t always the most allergy-friendly of ingredients, especially when paired with pasta. 

Between the dairy and gluten, it can be a no-go for many, and vegan pasta alternatives aren’t always the most ideal. Fun fact, I actually served this recipe to my now husband for one of our very first dates! However, at the time, gluten-free pastas were not quite as popular, and the result was a mushy mess. Luckily, he stayed around to eat another meal with me, and pasta innovation has come a long way since then. That being said, I’ve had plenty of time (we’re talking years) to perfect this recipe. Today, it’s one of our favorite meals and provides a fun twist on everyone’s favorite comfort food. Plus, it’s made with my homemade vegan cheese sauce and gluten-free pasta shells for a chickpea mac and cheese everyone can enjoy! 

Overhead images of chickpea mac and cheese in a bowl with a fork.

That’s enough chatting, though. We’ve got pasta to make! 

How to Make Chickpea Mac and Cheese (with Video!)

If you’ve tried cooking with gluten-free pasta in the past, you’re going to be shocked at how easily this recipe comes together! Not only does it cook like regular pasta, it tastes like it, too. However, this recipe is so much better! The spice of the roasted jalapeños makes it adult-friendly and full of flavor. Plus, it’s a great way to use up the last of your summer veg! All you have to do is follow the steps below to have dinner on the table in no time. It’s so easy even the kids can make it! 

Vegan Jalapeño Chickpea Mac and Cheese

Start by preheating the oven to 400 degrees Fahrenheit, and slice the jalapeños into ¼ to ½ inch thick slices.

Roasted chickpeas and jalapeños on a baking sheet
Pro Tip

Note: If you slice the jalapeños too thin, they will cook faster than the time listed! 

Then, mix the jalapeños, chickpeas, and seasonings in a bowl with 1 tablespoon of olive oil before spreading them on a baking sheet and cooking them for 15-20 minutes. 

Pro Tip

Pro-Tip: I always opt for unrefined oils such as extra virgin olive oil, avocado oil, and coconut oil. Not only do they have a bolder flavor, but they’re also extracted without the use of heat meaning they retain much more nutrients than refined oils. 

Overhead image of vegan cheese sauce being used in mac and cheese in a white dutch oven.
Overhead view all ingredients for vegan chickpea jalapeño mac and cheese in skillet ready to be stirred together.

While the jalapeños are baking, cook the pasta according to package instructions. Once cooked, place it back in the pot, and toss the pasta with olive oil, garlic salt, salt, and pepper. 

To finish, make your cheese sauce of choice, and combine the pasta, sauce, jalapeños, and chickpeas mixing thoroughly until all of the ingredients are coated in the sauce. 

All the Sauces!

Of course, you can use a store-bought cheese sauce, but why not add a little more nourishment to your meal? I’m giving you 3 different options! Create a traditional mac and cheese sauce using a slurry or roux. Or, opt for a spicy mac and cheese instead! 

overhead image of a spoon of vegan cheese sauce for mac and cheese being held over a pot.
overhead image of vegan mac and cheese sauce in a blue bowl

Slurry

The quickest option of the 3, slurries are a slightly thinner sauce perfect for coating pasta. They can be made without any butter or oil, and a little goes a long way making them perfect to feed a crowd! 

Roux

Thicker and richer than a slurry, the roux sauce takes more time but is definitely worth it if you’ve got the time. It’s made with equal parts flour (gluten-free, of course) and fat such as butter. 

Spicy Cheese Sauce

Technically a dip, this Easy Vegan Salsa Con Queso works perfectly to amp up the heat with this recipe! Even better, it’s so tasty your kids won’t even realize it’s full of fresh vegetables for added fiber.  

Close up picture of Vegan Jalapeño Chickpea Mac and Cheese in a skillet with cilantro and pepper as garnishes

Add-Ins and Alternatives

Of course, this recipe is super tasty on its own, and thanks to the added protein and fiber from the chickpeas, it’s super filling as well. However, if you’re looking to spruce it up even more you can do so by adding protein such as chicken, ground beef, or tempeh. You could even add in fresh vegetables such as broccoli, cauliflower, or peas! 

Not a fan of spice? No worries!

Feel free to omit the jalapeños altogether. However, if you want to keep the flavor while removing some of the heat, remove all the seeds from the peppers before they are baked. Or, for a slightly more kid-friendly version, swap out the jalapeños with bell peppers instead. Then, if you want to get a little crazy, toss in some tomatoes too. The kids will be so excited they’re getting mac and cheese for dinner they won’t even notice the extra veggies!

Two hands holding a skillet full of Vegan Jalapeño Chickpea Mac and Cheese with a green and white striped towel

Common Questions About

Can I Make Vegan Mac and Cheese without Milk? 

Yes! The queso cheese sauce requires no milk or milk alternatives for an easy dairy-free recipe. Or, simply swap out the non-dairy milk for coconut milk or broth instead. Just keep in mind it may be runnier as a result!

Do I have to Use Chickpea Pasta?

For the best results, I recommend using DeLallo’s gluten-free pasta elbows or Chickapea pasta. However, if food allergies are not an issue, any pasta you prefer will work! Note: Some pastas absorb more sauce than others so you may need to add another tablespoon or 2 depending on the type of pasta used. 

How Long will Chickpea Mac and Cheese Last?

Chickpea pasta is perfect for meal prep, because it will last in the fridge for 4-5 days if stored in an airtight container! 

Can I Freeze this Recipe?

Yes, for easy meals, keep this mac and cheese in the freezer for 6-8 months. Or, just prep the cheese sauce, and make the noodles fresh when you’re ready to eat!

Prep

More of the best

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Vegan Jalapeño Chickpea Mac and Cheese


★★★★

3.7 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 7 servings 1x
  • Diet: Vegan
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Description

This Vegan Jalapeño Chickpea Mac and Cheese is full of fiber and tons of flavor for a grown-up version of everyone’s favorite childhood recipe. Serve it warm for an easy side dish or add protein for a complete meal in less than 45 minutes!


Ingredients

Units Scale
  • 2 sliced jalapeños, deseeded. Keep a few seeds intact if you want an extra spicy dish.
  • 1 can (15 ounces) chickpeas, drained
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic salt or onion salt
  • 3 Tablespoons olive oil or avocado oil (divided)
  • pinch of kosher salt/pepper (to taste)
  • 16 ounce (2 boxes) gluten-free pasta shells
  • Water for boiling pasta
  • ½ teaspoon garlic minced or ¼ teaspoon garlic powder
For the cheese sauce:  Makes around 1 cup
  • 1 cup non-dairy milk
  • ½+ cup vegetable broth or water (as needed depending on desired thickness)
  • ⅔ cup to ¾ cup nutritional yeast
  • ½ teaspoon minced garlic or ¼ teaspoon garlic powder
  • 1–¼ Tablespoon arrowroot starch or tapioca starch
  • Optional 2 teaspoons Tabasco or ¼ teaspoon smoked paprika

Instructions

  1. Preheat oven 400F. Slice jalapeños ¼-inch to ½-inch thick. Slice them too thin and they will cook faster than the time recommended.
  2. Mix jalapeños, chickpeas, paprika, chili powder, cumin, garlic salt, salt/pepper, in a bowl with 1 Tablespoon oil. Spread on a baking sheet and bake at 400F for 15-20 minutes.
  3. While that is baking, cook your pasta according to package directions. Tip – add 2 teaspoons salt to boiling water for better texture.
  4. Once pasta is cooked, thoroughly drain and place pasta back into the pot. Toss 2 to 3 Tablespoons olive oil and ½ teaspoon minced garlic.  Add in ¼ teaspoon salt/pepper to taste. Keep the heat on low.
  5. Cheese sauce with slurry: In another small saucepan, whisk together non-dairy milk with broth, nutritional yeast flakes, garlic, and arrowroot powder.
  6. Bring to a quick boil, then reduce to low and stir continuously until a thickened “cheesy” sauce is formed.  Add a few tablespoons more milk, for a thinner sauce is desired before adding to pasta.
  7. Add this sauce to the pasta and mix together. If the pasta with sauce seems too dry, toss with 1-2 Tablespoons more olive oil.
  8. Once jalapeños/chickpeas are done baking, add them to the pasta.
  9. Stir gently to combine. Season with salt/pepper to taste, if desired, and garnish with cilantro. 

Notes

Depending on the type of pasta you use, you may need to make more sauce. Some pastas absorb the sauce more than others.

For Nutritional Yeast I used Bob Red Mill

Arrowroot Starch substitute –  Corn starch is not as nutritious as arrowroot starch but works well as a thickening agent in sauces.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: main, dinner
  • Method: stove
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 431
  • Sugar: 2.5
  • Sodium: 439.6
  • Fat: 8.5
  • Saturated Fat: 0.8
  • Unsaturated Fat: 1.1
  • Trans Fat: 3.3
  • Carbohydrates: 68.5
  • Fiber: 16.6
  • Protein: 26.8
  • Cholesterol: 0

Keywords: chickpea mac and cheese, vegan mac and cheese, gluten free pasta recipe, vegan cheese sauce

We have a new cookbook!

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There ya have it, folks! A dairy-free, gluten-free, paleo, kid-friendly, Vegan Jalapeño Chickpea Mac and Cheese. Phew, that was a mouthful! In all honesty, I’m not sure recipes get any better than this!

No matter who you’re serving, they’re guaranteed to love it! Personally, I think the roasted jalapeños are the best part. Do you like your food spicy? Let me know down below! 

Cheers,

LC

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Categories: Dairy Free Featured, Dairy-Free, Egg-Free, Gluten-Free, Has Video, Main Dishes, Nut-Free, Sides and Salads, Stovetop, Vegan, Vegetarian Tags: chickpea, jalapeno, mac and cheese, pasta, vegan

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Avatar photoLindsay Cotter

    01/12/2021 at 7:24 PM

    Sorry to hear that DeAnna! We use this sauce a lot. Did you use nutritional yeast or the other sauce I recommended? This one https://www.cottercrunch.com/vegan-salsa-con-queso/

    Reply
  2. Mary Ann

    05/31/2020 at 10:38 AM

    Can’t wait to try this! Quick question though – does this mean one tablespoon of each or one tablespoon that is half arrowroot and half tapioca:

    1 tbsp arrowroot and tapioca starch

    Thank you!

    Reply
    • Avatar photoLindsay Cotter

      05/31/2020 at 11:02 AM

      Oops! Let’s correct that. It’s one or the other. Arrowroot starch or tapioca starch. But I prefer arrowroot.

      Reply
      • Mary Ann

        05/31/2020 at 11:13 AM

        Oh good to know, I have both on have but I’ll definitely go with the arrowroot. Thanks! 🙂

        Reply
  3. Rose

    01/02/2020 at 6:01 PM

    Any suggestions for something that you might serve with this? A green veggie?

    Reply
    • Avatar photoLindsay Cotter

      01/02/2020 at 9:25 PM

      I would serve with a side of steamed or roasted veggies. Maybe green beans or broccoli with garlic!

      Reply
    • Dena

      12/22/2022 at 2:59 PM

      I like to put peas in my mac and cheese!

      Reply
      • Avatar photoLindsay Cotter

        12/23/2022 at 6:28 PM

        It’s a classic touch for sure. 😉

        Reply
  4. Serena

    11/19/2019 at 11:39 AM

    Hi Lindsay, this looks amazing and I definitely want to try it out. Quick question, if I’m making this non-vegan, is it just a matter of swapping the milks and the nutritional yeast for cheese (same quantities)? Let me know when you get a chance!

    Reply
    • Avatar photoLindsay Cotter

      11/19/2019 at 11:58 AM

      Hi Serena! Yes, that should work fine. Keep me posted.

      Reply
  5. Kim

    11/01/2019 at 6:58 AM

    Hi Lindsay,
    I was looking for the recipe for the mushroom dip
    When I touch the mushrooms dip It came up as chickpeas Mac and cheese
    Do you have the recipe for the Mushroom dip?

    Reply
  6. Alicia

    06/27/2019 at 5:56 PM

    It could be that we didn’t do the chickpea part but the sauce and spices dont seem to go very well together.

    ★

    Reply
  7. Sandi

    02/06/2019 at 11:28 AM

    Absolutely phenomenal recipe, I’ve had it pinned to my vegan board and finally tried it, and will for sure be making this on a weekly basis. It’s so simple, tasty and nutritious! Thank you!

    ★★★★★

    Reply
  8. Christina

    12/31/2018 at 8:29 PM

    I try to have these ingredients readily available , this is now my go to comfort meal and I find myself making it quite often! I love the flavours! Thank you!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/01/2019 at 2:32 PM

      I am so glad you like this one! It’s one of my favorites 🙂 Thank you!

      Reply
  9. Aget

    10/07/2017 at 12:32 AM

    I wanna try these chickpea pasta!

    Reply
  10. Sarah

    09/28/2017 at 10:29 PM

    THIS IS SO GOOD! I will be posting about how I used your recipe to make into a pizza too. You make such wonderful recipes <3

    Reply
    • Cotter Crunch

      09/29/2017 at 8:40 AM

      woohoo! Yea! Can’t wait to see!

      Reply
  11. Lauren C

    09/10/2017 at 3:01 PM

    I made this this weekend for myself and my boyfriend (non-vegan) and we both LOVED IT. I used a new cashew milk I saw at the grocery store that looked thicker than must non-dairy milks. I would double the jalapenos or add other veggies next time – maybe roasted red peppers. But it was great. And I was inspired to try making chickpeas from scratch for this recipe and those were delicious too in this. My boyfriend loved it – he wants it again!

    Reply
    • Cotter Crunch

      09/10/2017 at 10:33 PM

      oh wonderful!! So glad. How was the sauce? I have been trying to make it more creamy but it always depends on the pasta you use. Glad it was boyfriend approved!

      Reply
  12. Stevie

    09/07/2017 at 4:06 PM

    This recipe did not turn out well at all. I had to put in 3.5 cups (yes) of almond milk to thin this sauce out, ad even then it wasn’t too creamy. I’ve tried nutritional yeast in some other recipes and wasn’t entirely convinced, so I figured i’d give it one last try. I will never put it in any recipe ever again. It just doesn’t cut it. I think for something like this you have to make a cheese sauce using cashews to make it really creamy. I’ve seen recipes for super gooey stretchy vegan cheese, and I think that’s needed here. This cheese sauce didn’t work out. Aside from missing the cheesy texture and flavor, the other flavors didn’t really liven things up either. I don’t know, I don’t think I would try this one again. Sorry 🙁

    Reply
    • Cotter Crunch

      09/07/2017 at 4:11 PM

      I’m so sorry to hear that Stevie. I’ve made this recipe several times and lots of people have given me great feedback. But i so appreciate your honesty and will look into the cashew cheese addition.

      Reply
    • Cotter Crunch

      09/07/2017 at 4:18 PM

      Oh I do have a cashew cream sauce that you could try. Just thought of that. https://www.cottercrunch.com/how-to-make-vegan-cashew-cream-sauce/ it’s still not very stretchy cheesy though

      Reply
  13. Summer

    08/28/2017 at 5:31 PM

    This was tasty but a bit in the dry side.

    Reply
    • Cotter Crunch

      08/28/2017 at 6:04 PM

      Oh I’m sorry! Did you make more more sauce? I put that in notes but I will test Again and update it. I think it also depends on the type of pasta you use. How much sauce did you end up using? Thanks!

      Reply
  14. Barry

    08/20/2017 at 1:39 PM

    We tried this last night. Apparently I sliced the jalapeños too thin as they burnt to a crisp. Undaunted we soldiered on and added more red chili flakes. It was tasty but boy did the pasta absorb the sauce (even with rinsing it first). Next time I’ll double the sauce which, I mean, how bad could that be 😉

    Reply
    • Cotter Crunch

      08/20/2017 at 3:02 PM

      Oh no! So sorry Barry. I’ll make sure to share these tips in my recipe notes.

      Reply
  15. alex

    06/14/2017 at 6:57 PM

    I’m excited to try this recipe. I have another vegan mac n cheese recipe that I have used that calls for butternut squash, curry, and nutritional yeast, but my family gave it a thumbs down. thank you for posting this! I will report back and let you know how my vegan kids like it! 🙂

    Reply
    • Cotter Crunch

      06/14/2017 at 10:54 PM

      please do! It’s spicy, so keep me posted on the kids reactions.

      Reply
  16. Kim

    02/18/2017 at 1:27 AM

    Oh, yum! Thanks for the tip on the pasta, I’m looking to reduce my rice intake after recent reports of G free people having higher arsenic and mercury levels in their bodies than the general population. BTW, after going through some old boxes I just came across a welcome back Kotter poster that I had hanging in my room when I was a kid, it was signed by all the actors, back when John was super cute!

    Reply
    • Cotter Crunch

      02/18/2017 at 8:55 AM

      OH good! I think you will really like this pasta then Kim!

      Reply
    • Cotter Crunch

      02/18/2017 at 8:58 AM

      and OMG i love that Kotter poster!! too funny

      Reply
  17. [email protected]

    02/13/2017 at 5:21 PM

    What is this magic you’re serving?

    Also I know why you really ate dinner at your place? Saving money my foot. 😉

    Reply
    • Cotter Crunch

      02/13/2017 at 5:47 PM

      how did you know? *blushes*

      Reply
  18. Alisa Fleming

    02/11/2017 at 11:08 AM

    Stunning and creative recipe Lindsay! So excited to see this pasta. The lentil pasta that I loved started cutting in brown rice flour and just wasn’t as good in my opinion. Beans make darn good pasta!

    Reply
  19. Erica D.

    02/10/2017 at 9:49 AM

    Oh heck yeah! Delicious looking!

    Reply
  20. Kristen @ The Endless Meal

    02/10/2017 at 9:44 AM

    This sounds so good! And Chickapea pasta is my new fav. LOVE it!!

    Reply
    • Cotter Crunch

      02/10/2017 at 2:42 PM

      mine too! soooo good!

      Reply
  21. RFC

    02/10/2017 at 8:21 AM

    I promised myself after this last race that I’d finally take the plunge from vegetarian to Vegan. This mac and cheese recipe is making me think the change won’t be so bad!

    Reply
    • Cotter Crunch

      02/10/2017 at 9:18 AM

      awesome! let me know if you try it Heather!

      Reply
  22. Nicole Dawson

    02/10/2017 at 1:24 AM

    OH YUM! I would even love to just eat those roasted chickpeas and jalapeño, that looks like a great snack too.

    Reply
    • Cotter Crunch

      02/10/2017 at 9:18 AM

      they definitely make a tasty snack too! I”m a chickpea aholic! haha

      Reply
  23. Sonali- The Foodie Physician

    02/09/2017 at 10:15 PM

    Mac and cheese with a kick, YUM! And I’m adding chickpea and lentil pasta to my shopping list. It sounds like something I have to try!

    Reply
  24. Kerri Olkjer

    02/09/2017 at 10:03 PM

    Wow, this looks really good! Pinning so I can find it again…

    Reply
    • Cotter Crunch

      02/10/2017 at 12:00 AM

      thanks friend

      Reply
  25. Sharon @What The Fork

    02/09/2017 at 4:02 PM

    Wow your recipe (and photos) are on point!! This meal looks so flavorful and it’s great how it can be done in less than an hour! Thanks for sharing!

    Reply
    • Cotter Crunch

      02/09/2017 at 11:34 PM

      Let me know if you try it Sharon!

      Reply
  26. Julie @ Running in a Skirt

    02/09/2017 at 1:03 PM

    Oh you really combined all of my favs again. I feel like this could make my life better! 🙂

    Reply
    • Cotter Crunch

      02/09/2017 at 4:04 PM

      oh it so will Julie!

      Reply
  27. Karly

    02/09/2017 at 12:55 PM

    Spicy Mac N Cheese, heaven… same thing, really? This looks SO stinkin’ good!! I cannot wait to try it and see the looks of pure joy on my hubby’s face when he realizes it’s not velveeta 😉 Awesome post!

    Reply
    • Cotter Crunch

      02/09/2017 at 3:42 PM

      YEa! let me know whatcha think Karly! and your family

      Reply
  28. Chrystal @ Gluten-Free Palate

    02/09/2017 at 10:30 AM

    Oh my word that looks good. I would have never thought to put chickpeas in my mac. But you have me convinced and ready to make this.

    Reply
  29. amanda -runtothefinish

    02/09/2017 at 10:25 AM

    David has slowly been increasing his spice tolerance so I might actually be able to sneak this by him, though I’m pretty sure he would ask where’s the cheese…cause he’s like that.

    Reply
    • Cotter Crunch

      02/09/2017 at 11:21 PM

      We can break him in with this. 😉 Tell him the cheese melted already. It’s hidden. haha

      Reply
  30. Laura

    02/09/2017 at 9:32 AM

    Awww I love those memories! And yes, this dish definitely rocks! I am a spice wimp though…but I need to get my hands on some of this pasta!

    Reply
    • Cotter Crunch

      02/10/2017 at 12:01 AM

      I think I need to help you get spicy acclimated! Haha

      Reply
  31. Kortney

    02/09/2017 at 8:03 AM

    This sounds amazing. I can eat gluten and wheat but love to switch it up once and a while with chickpea pasta.

    Reply
  32. Edgar

    02/09/2017 at 1:00 AM

    Protein Packed Recipe! Another one to be pinned 🙂

    Reply
    • Cotter Crunch

      02/09/2017 at 8:56 AM

      yea! let me know whatcha think.

      Reply
      • Edgar

        02/26/2017 at 11:57 PM

        We liked it Lindsay. Jalapeno’s flavor was too good with this recipe.

        Reply
        • Cotter Crunch

          02/27/2017 at 10:04 AM

          so glad!! Thanks for feedback

          Reply
  33. Casey the College Celiac

    02/08/2017 at 11:18 PM

    I’m a sucker for pasta with a homemade vegan cheese sauce or pesto…add a bunch of veggies and I’m one happy girl!

    Reply
    • Cotter Crunch

      02/09/2017 at 11:21 PM

      ohhh pesto! good call!

      Reply
  34. Emily | OatandSesame

    02/08/2017 at 10:29 PM

    I tried chickpea pasta once, but yours looks really yummy. I have to give it another shot with this recipe.

    Reply
  35. Taylor Kiser

    02/08/2017 at 10:07 PM

    I want to face plant into that bowl! Serious comfort food upgrade you have going on here!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:30 PM

      haha you so should!

      Reply
  36. Alexa

    02/08/2017 at 8:22 PM

    Double my chickpea love! This looks loaded with fiber and flavor … what a fun and creative way to get my beans. But you know what caught my eye first? Those jalapeños. Love, love, love the addition of full slices. I like it hot!! 🙂

    Reply
    • Cotter Crunch

      02/09/2017 at 11:23 PM

      you and me both! SPICY!

      Reply
  37. Laura

    02/08/2017 at 7:23 PM

    Pretty sure you’re cooking for Vegas this week. She thinks Mac and cheese is a food group. No joke. Love this. Love the jalapeños. Love you.

    Reply
    • Cotter Crunch

      02/09/2017 at 11:11 AM

      I think we all just need to move into the same neighborhood already. Cool?

      Reply
  38. Jessica @Nutritioulicious

    02/08/2017 at 6:45 PM

    What a gorgeous looking snd sounding meatless meal! Adding jalapenos is such a fun addition.

    Reply
  39. Deanna

    02/08/2017 at 6:01 PM

    This looks sooo yummy! I love to have this for dinner tonight!

    Reply
  40. Sarah @ Champagne Tastes

    02/08/2017 at 5:58 PM

    I just made mac and cheese with jalapenos last night! But I was missing chickpeas- that sounds delicious!

    Reply
  41. Ashley - Forking Up

    02/08/2017 at 5:30 PM

    Ohh I need to sub in some healthier dishes into my repertoire, and this looks like a great addition! Maybe I’ll make it and not tell my fiance it’s vegan 😉

    Reply
  42. nocrumbsleft

    02/08/2017 at 5:21 PM

    i absolutely love this dish Lindsay! it’s absolutely beautiful. my son and his girlfriend are vegan and i’m really excited to make this for them. btw, like you, i’m a long time gluten free girl and i happen to think this is the best pasta ever!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:22 PM

      so glad!! let me know what they think! And yay for long time GF buds!

      Reply
  43. Michelle @ Vitamin Sunshine

    02/08/2017 at 5:12 PM

    The roasted chickpeas and jalapenos are such a magic addition! This dish looks absolutely perfect… and love that mac n cheese can be so high in protein.

    Reply
  44. Sandhya Hariharan

    02/08/2017 at 5:12 PM

    This looks absolutely wonderful Lindsay!! Love the heat with jalapenos with the chickpeas pasta !!!

    Reply
  45. Rebecca @ Strength and Sunshine

    02/08/2017 at 4:52 PM

    Delicious of course! I love me some chickpea pasta!

    Reply
  46. Jody - Fit at 59

    02/08/2017 at 3:10 PM

    Cotter Comeback 🙂 300 square feet! YIKES but Hawaii!!! Not a cheap place to live even back then!

    Beautiful recipe!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:19 PM

      haha i know you get this. Crazy $$. We were broke

      Reply
  47. Tricia @ Saving Room for Dessert

    02/08/2017 at 2:43 PM

    Wow Lindsay this looks wonderful! I love these Chickapea products and they taste great! Bring on the spices – I could dig into a bowl of this Mac and Cheese 🙂

    Reply
  48. Jenny

    02/08/2017 at 2:26 PM

    Not only is this gorgeous, but it sounds amazing! I love my chick pea pasta!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:14 PM

      me too! the best!

      Reply
  49. sue | theviewfromgreatisland

    02/08/2017 at 2:24 PM

    This is sooooo up my alley, I love all those gorgeous jalapenos ~ I bet they have even better flavor after you roast them. I love Chickapea pasta, too, it was a great idea to pair it with chickpeas ~ double the protein 🙂

    Reply
    • Cotter Crunch

      02/08/2017 at 11:09 PM

      yes, i love roasting them with more spices!

      Reply
  50. annie

    02/08/2017 at 1:18 PM

    This looks amazing!!!!! We will definitely be trying this. It combines many of my food loves. Jalapenos, chickpeas, carbs, gooey vegan cheese sauce……
    I’ve been eyeing those little chickpea shells in the supermarket. Guess now is a good time to try them.

    Reply
  51. Taylor @ The Girl on Bloor

    02/08/2017 at 1:15 PM

    This recipe is GORGEOUS Lindsay!!! I definitely need to add it to my list of things to make – I still have a couple boxes of Chickapea kicking around and all I can say is that they definitely need to get covered in cheese and jalapenos!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:23 PM

      yay! let me know whatcha think Taylor!

      Reply
  52. Sarah

    02/08/2017 at 11:23 AM

    This looks so good and my husband and I love spicy food! I’d have to make two batches so they girls could get their mac n cheese fix. I’ve yet to try chickpea pasta but might have to breakdown and try it. Only 2 of us like chickpeas and the other two aren’t fans. Plus the hubby got a pasta roller so he is all about making his own pasta but I think I’ll have to sneak this in some weeknight.

    Reply
  53. Julia Mueller

    02/08/2017 at 10:48 AM

    Lol sounds like my exact first go at gluten-free pasta, too…it all just broke and turned out super mooshy. I love that there are more gf options available now that aren’t corn-based. I’ve tried Chickpea Pasta and love it! Definitely great texture, and I love that it’s made with quality ingredients. This jalapeno mac is right up my alley!

    Reply
  54. Megan @ Skinny Fitalicious

    02/08/2017 at 10:29 AM

    So I commented on this earlier via mobile and got a weird error. Looks completely different on desktop. P.S. I wanna try these chickpea pastas!

    Reply
    • Cotter Crunch

      02/08/2017 at 11:37 AM

      yes, i had major computer malfunctions. Ugh sorry!

      Reply
  55. Laurie Messer

    02/08/2017 at 9:02 AM

    I can’t wait to try this! Looks so delicious! Oh and loved your joke! lol

    Reply
  56. Cotter Crunch

    02/08/2017 at 8:55 AM

    test

    Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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