Don’t throw that water out after you cook chickpeas!
Aquafaba, the viscous water in which legume seeds like chickpeas have been cooked, can be used as a replacement for egg whites in some recipes, including meringues and marshmallows. It is also recommended for use in mayonnaise substitutes. Two tablespoons of aquafaba are recommended to replace one egg white. The nutritional content of aquafaba has not been well established because the discovery in 2014 of its ability to mimic egg whites is relatively new.
RECIPES: Aquafaba Mayonnaise