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Chickpeas (garbanzo beans) are nutty, creamy legumes essential to Mediterranean and Middle Eastern cuisines. They're the base for hummus and falafel, and uniquely versatile - eaten whole, mashed, or ground into flour.
Aquafaba is the liquid from canned or cooked chickpeas. It whips like egg whites due to proteins and starches. Use it for vegan meringue, mayonnaise, or cocktails. 3 tbsp equals 1 egg white.
Canned chickpeas are nearly as nutritious as home-cooked dried chickpeas. They may have slightly less B vitamins due to processing. Main difference is sodium (rinse to reduce 40%).
Store dried chickpeas in an airtight container for up to 2 years. Canned chickpeas last 2-5 years. Cooked chickpeas keep 4-5 days refrigerated or 6 months frozen. Save aquafaba (liquid) for vegan baking.
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