HELPFUL TIP: Pasta using pulses such as lentils, chickpeas and beans to produce an alternative to traditional wheat pasta has more protein, fibre than traditional pasta and is low in fat. Pulse pastas are naturally gluten free, since they use pulse flour instead of wheat flour, however it’s always recommended to check product labels in case it’s a combination of pulse and wheat flour. Overall, it’s a nutrient dense food that can also be counted as at least one of your recommended five vegetables a day. There is a caution for those who suffer from IBS, as they are advised to consume pulse pasta in small amounts. I enjoy having pastas made from lentils or chickpeas in room temperature, something that’s very common in the Mediterranean. The above pasta salad is an excellent example of that!