Should I Discard Chickpea Water? The Complete Guide to Aquafaba

November 3, 2025 •

4 min read

According to one study, the water used for cooking chickpeas should not be discarded, as it contains beneficial bioactive compounds. The leftover liquid, now famously known as aquafaba, has revolutionized vegan cooking and is a powerful, low-waste kitchen ingredient. So, should I discard chickpea water? The answer is a resounding no, but the specifics depend on your culinary goals.

Quick Summary

Explore the culinary benefits and versatile applications of aquafaba, the liquid from cooked chickpeas. It serves as an exceptional vegan egg substitute for meringues, mayonnaise, and baked goods. Learn how to reserve and use this viscous liquid to enhance your cooking while reducing food waste.

Key Points

Don't discard chickpea water: The liquid, known as aquafaba, is a valuable and versatile ingredient for vegan and non-vegan cooking alike.
Excellent egg replacement: Aquafaba's binding and foaming properties make it a perfect substitute for egg whites in meringues, macarons, and mayonnaise.
Reduce food waste: Repurposing chickpea water is an easy way to minimize waste and maximize the utility of a single canned or cooked ingredient.
Simple to store: Aquafaba can be refrigerated for up to a week or frozen for several months, making it easy to save for future recipes.
Homemade vs. canned: Canned aquafaba is consistently thick and reliable, while homemade is less consistent but offers a lower-sodium, purer option.
Low in nutrients, high in function: Though not a nutritional powerhouse like eggs, its low-calorie, low-protein profile is beneficial for some specific dietary needs.
Many culinary uses: From savory sauces and veggie burgers to sweet mousses and foamy cocktails, aquafaba is a flexible ingredient.

What is Aquafaba? The 'Magic' Chickpea Water

Aquafaba, a term derived from the Latin words for 'water' and 'bean,' is the viscous liquid left over from cooking chickpeas or other legumes. It is most commonly sourced from canned chickpeas due to its consistent thickness, though it can also be made by simmering dried chickpeas at home. During the cooking process, starches, proteins, and other soluble plant solids leach from the chickpeas into the water, giving it unique emulsifying, binding, and foaming properties similar to egg whites. Its discovery as a culinary ingredient in 2014 by a French chef opened up a world of possibilities for vegan bakers and home cooks seeking an effective egg replacement.

The Health Profile of Chickpea Water

While chickpeas themselves are a powerhouse of nutrients, aquafaba is notably low in calories, protein, and fat. This makes it a great option for those on a low-protein diet, such as people with phenylketonuria (PKU), and a cholesterol-free alternative for those monitoring their heart health. It does contain trace amounts of certain minerals and vitamins that have leached from the chickpeas during cooking, but it is not considered a nutritionally dense food. The appeal of aquafaba is rooted more in its functional culinary properties than its nutritional content.

Uses for Aquafaba (Chickpea Water)

Aquafaba's versatility is its greatest strength. It can be used in a wide variety of both sweet and savory recipes.

Sweet Applications:
- Meringues and Macarons: Whipped to stiff peaks, aquafaba forms a light, airy meringue perfect for cookies and pie toppings.
- Mousse: Folding whipped aquafaba into melted chocolate creates a rich, decadent, and airy vegan mousse.
- Marshmallows and Nougat: Its binding and foaming capabilities make it ideal for crafting fluffy vegan marshmallows.
Savory Applications:
- Mayonnaise and Aioli: By emulsifying aquafaba with oil, you can create a creamy, egg-free mayonnaise.
- Cheese Sauces: Blending it with cashews and nutritional yeast produces a velvety vegan cheese sauce for pasta or nachos.
- Binding Agent: Unwhipped aquafaba can be used as a binder in veggie burgers or fritters, replacing a traditional egg.
Drinks and Cocktails:
- Foamy Cocktails: Bartenders use it to create the signature foamy 'head' on classic drinks like whiskey sours, offering a vegan alternative to egg white.

Homemade vs. Canned Aquafaba

When deciding to save or discard chickpea water, it is important to consider the source. While both are usable, there are notable differences in convenience and reliability.


Feature	Homemade Aquafaba (from dried chickpeas)	Canned Aquafaba	Advantages	Disadvantages
Convenience	Lower	Higher	Utilizes a waste product from home cooking.	Requires more time and effort to cook chickpeas and reduce the liquid.
Reliability	Variable	Consistent	Allows for custom seasoning and flavor control.	Some canned brands may vary in consistency, so testing is necessary.
Consistency	Often thinner, needs to be reduced	Usually thick and jelly-like	A thicker liquid often yields better results, especially for whipping.	Sometimes needs further reduction to achieve the desired thickness.
Flavor	More neutral if unsalted cooking water is used	Can be slightly saltier depending on the brand	Ideal for delicate recipes like meringues.	Taste can affect certain dishes.

How to Properly Store Aquafaba

Whether from a can or homemade, proper storage is key to extending the life of your aquafaba. It can be stored in an airtight container in the refrigerator for up to a week. For longer-term storage, aquafaba freezes beautifully. Pour it into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer bag or container. This allows you to portion out the liquid easily for future recipes, and it can be stored for up to six months.

Conclusion: The Chickpea Water Verdict

Ultimately, the question of "should I discard chickpea water?" has a clear and resourceful answer: no. What was once considered a waste product is now celebrated as a versatile, low-cost vegan egg replacement known as aquafaba. From creating airy meringues and rich chocolate mousse to emulsifying creamy vegan mayonnaise, its applications are vast and impressive. By saving this liquid, you can reduce kitchen waste and expand your culinary repertoire with a simple, yet powerful, plant-based ingredient. Whether using the conveniently canned version or making it from scratch, aquafaba is a valuable addition to any mindful kitchen.

Sources

Wiley Online Library. "The antioxidant and anticancer properties of chickpea water and…" April 12, 2023.
SELF Magazine. "11 Incredible Recipes You Can Make With Chickpea Water" June 20, 2017.
WebMD. "Aquafaba: What Is It and What Are the Health Benefits?" July 13, 2023.
Times of India. "All you need to know about Aquafaba or Chickpea Water, the vegan..." December 08, 2023.
Healthline. "Aquafaba: An Egg and Dairy Substitute Worth Trying?" December 02, 2017.
Watch Learn Eat. "How to Use Aquafaba, Gather and Store It" July 28, 2024.
Wikipedia. "Aquafaba".
Minimalist Baker Recipes. "How to Make Aquafaba".
The Economic Times. "Chickpea water benefits: How to make and use it for weight loss" November 26, 2024.
Onlymyhealth. "The Lesser-Known Health Benefits of Aquafaba or Chickpea Water" April 15, 2020.
Heartful Table. "How to Use Aquafaba in Your Cooking (+2 Recipes)" September 28, 2023.
The Vegan Society. "Aquafaba – what it is, how to use it and some great recipes!" March 23, 2023.
ResearchGate. "Aquafaba, wastewater from chickpea canning, functions as an egg…".
Treading My Own Path. "A Beginner's Guide To Aquafaba" November 25, 2015.
News18. "Does Soaked Chickpea Water Offer Double Dose of Energy…" September 19, 2024.
YouTube. "Healthy Juice: Chickpea water (Aquafaba)" April 30, 2025.

Frequently Asked Questions

Yes, you can use the water from soaking chickpeas, but it is typically not as reliable for whipping as the liquid from cooking them. Cooking causes more starches and proteins to leach into the water, giving it the necessary viscosity for forming peaks. For best results, use the liquid from canned or fully cooked chickpeas.

Initially, aquafaba may carry a subtle bean-like smell, but when incorporated into most recipes, the flavor mellows and becomes neutral. In sweet dishes like meringues, the bean flavor is entirely masked by sugar and other ingredients.

Aquafaba is a low-calorie, cholesterol-free ingredient, but it is not a significant source of vitamins, minerals, or protein when compared to eggs. Its primary health benefit is as a functional alternative for those with egg allergies or following a vegan diet.

A general rule of thumb is to use 3 tablespoons of aquafaba to replace one whole egg and 2 tablespoons to replace one egg white. For best results, use a hand or stand mixer to whip the aquafaba to the desired consistency.

Yes, aquafaba can be derived from other legumes like white beans, lentils, or even kidney beans. However, chickpea and white bean liquid is preferred in baking due to its more neutral taste and lighter color.

If your homemade aquafaba is too watery, you can thicken it by simmering it gently over low-to-medium heat on the stovetop. Be careful not to let it boil too vigorously, and reduce the volume until it reaches a desired consistency, similar to raw egg whites.

Stored in an airtight container, aquafaba can last in the refrigerator for about one week. For longer storage, it can be frozen for several months, with an ice cube tray being an ideal way to pre-portion it.