I've made chickpea pasta twice now. Second time was more successful than first, after reading up a bit more on the exact cooking method. It needs to be stirred more frequently than normal pasta and also doesn't need quite as long to cook (although the article said it can need either a shorter or longer cooking time than normal pasta...). In my opinion, it does taste better when mixed in with a sauce or something else eg mince and when eaten straight after cooking. Don't think it's gonna be too great after cooling down too much. The texture is also slightly different to normal pasta and it's really quite expensive. I tend to use cauliflower noodles more regularly as a pasta substitute and that works beautifully! Also, if I'm not mistaken, the calories of the chickpea pasta is also relatively high for a small portion vs the low calories for a huge portion of cauli noodles.
So, go ahead and try it, otherwise you won't know if it's for you... I guess it's just gonna depend on your personal taste, goals, budget and digestive system 😉