I have to eat low carb and gluten free and my husband is Italian, so we've tried several of the alternative types of pasta. I've gotta say, I'm not a fan of the chickpea pasta. It has a gritty texture and I don't think the flavor is all that great.
The gluten free pasta that I like the best is made with black beans. It's pretty low carb and high protein, and the texture and flavor are really good, IMO. You just have to get over the fact that it's black.
Honestly, when we want spaghetti now we usually bake a couple of spaghetti squash and use that in place of the pasta.