Chickpea water is the next big vegan trend, according to Food Network. Professional and home chefs, bloggers and bartenders are excited about chickpea water, which is being called “the next kale.” You know that liquid that you pour down the drain when you open up a can of chickpeas? You can save that liquid and substitute it for egg whites to whip things up like meringue, mayonnaise, whipped cream and ice cream. 


Feeling a little hesitant about chickpea water? Here are some things you may not have known about chickpea water that will make you more comfortable with using it in your recipes:

  1.    It has another name: chickpea water can also be called Aquafaba. This is a combination of the latin words “water” and “bean.”
  2. Who came up with “Aquafaba ?” The man who came up with chickpea water’s nickname was a vegan and software engineer named Goose Wohlt. In 2015, it was his mission to come up with a vegan way to make vegan meringues for his family.

  3. Aquafaba was in the New York Times. Goose Wohlt’s new way to make meringues was like a breakthrough moment. Read the article here:
  4. Aquafaba has its own website. You can read about the history of chickpea water, the science behind it and news coverage of Aquafaba.
  5. Restaurants are embracing chickpea water. The Aquafaba trend is becoming more popular, as restaurants are using the ingredient in desserts and dressing. Mixologists are using it to substitute egg-whites in fizzes and sours.
  6. Chickpea water is going big time. This mainstream ingredient is used in Sir Kensington’s Fabanaise, a mayonnaise alternative that is vegan and substitutes the eggs in mayo for chickpeas.

Now that you’ve learned a little more about chickpea water, hopefully, you’ve hopped on board with this trend. Moroccan cuisine uses chickpeas in some dishes. Chickpeas offer a unique taste and can be prepared in many different ways, just like couscous. If you’re a chickpea fan, check out Kous Kous Moroccan Bistro to order a delicious dish that comes with chickpeas.