How to Use Chickpeas & Aquafaba (lots of recipe ideas!)
Chickpeas, aka garbanzo beans, are one of my favorite legumes. They are a staple in our plant-based diet. Full of protein, fiber, vitamins and minerals, they can stand alone to add hearty texture to curry, tacos, pasta, salad, and more. You can mash them down into creamy hummus, purée them into desserts such as brownies, or even roast them for a crunchy snack or “croutons”.
The liquid from canned chickpeas can be drained off and reserved for seriously so many uses, it’s crazy. It’s a vegan egg replacer, and I’ve found it helps make baked goods like my banana muffins light and airy, whereas a flax or chia egg tend to create a denser bake. Aquafaba acts as the “egg” in my favorite vegan mayonnaise recipe, that truly tastes like any old jar of store-bought mayo. It’s even able to be whipped up into desserts like vegan meringue, macarons, and chocolate mousse.
When it comes to a plant-based or vegan diet, or even just exploring healthier food options, the humble chickpea is one of the most versatile, satisfying ingredients one can find. Don’t be scared of it! Give any of my favorite recipes (linked in) a try, and I promise you will be sure to always keep your pantry stocked with a few cans.
SAVORY
Roasted Garlic Hummus (Oasis copycat)
Ranch Roasted Crispy Chickpeas
SWEET
Vegan Chocolate Peanut Butter Macarons
Best Gluten Free Vegan Double Chocolate Cookie
SUPPORTING ROLE
Best Baked Falafel (one of our weeknight go-tos)