What is the liquid in chickpeas canned? (And Why You Shouldn't Throw It Away)

November 26, 2025 •

3 min read

The viscous, cloudy liquid that accompanies canned chickpeas, often discarded without a second thought, is a highly valuable ingredient known as aquafaba. Its discovery as a vegan egg substitute in 2015 revolutionized plant-based cooking and baking. Aquafaba's unique properties make it a cheap and effective alternative for emulsifying, foaming, and binding.

Quick Summary

The liquid in canned chickpeas is aquafaba, a protein- and starch-rich brine that serves as an excellent vegan egg replacement. It can be whipped into a foamy meringue, used as a binder in baking, or added to sauces for thickness. Understanding this versatile, low-cost ingredient helps reduce food waste and expands culinary possibilities.

Key Points

What is the liquid in chickpeas canned?: The liquid is called aquafaba, a viscous brine created when chickpeas are cooked and stored in water, and it's a popular vegan egg replacement.
Vegan Egg Substitute: Due to its unique composition of proteins and starches, aquafaba can be whipped into a foam, allowing it to mimic egg whites for meringues, mousses, and other desserts.
Culinary Versatility: Beyond just whipping, aquafaba acts as an effective emulsifier for making mayonnaise, a binder in baked goods, and a thickener for sauces and soups.
Nutritional Value: Aquafaba is very low in calories, fat, and protein, making it ideal for those with specific dietary needs, such as egg allergies or phenylketonuria (PKU), but it is not a nutritionally dense replacement for eggs.
Addressing Health Concerns: The liquid is generally safe to consume, though it can be high in sodium and may contain trace amounts of BPA from can linings. Draining and rinsing reduces sodium content, and BPA-free cans are available.
Reduce Food Waste: Reusing the liquid from canned chickpeas is a simple and effective way to reduce food waste while adding a powerful and versatile ingredient to your culinary arsenal.

Unlocking the Culinary Potential of Aquafaba

Aquafaba, a name derived from the Latin for "bean water," is far more than just a packing liquid; it is a surprisingly functional ingredient. The canning process involves cooking chickpeas in water, causing proteins, starches, and other soluble plant solids to leach into the surrounding liquid. It is this unique mixture that gives aquafaba its incredible ability to mimic the properties of egg whites.

The Science Behind Aquafaba

While home-cooked chickpea liquid can also be used, the consistency of canned aquafaba is often more reliable for culinary purposes. The long, slow heating process during commercial canning effectively concentrates the starches and proteins, resulting in a more viscous, gel-like liquid. The composition of aquafaba is what makes it so versatile. It contains:

Proteins: Small, water-soluble proteins that can denature and trap air, similar to egg whites, which allows it to foam.
Starches: These provide thickening properties, acting as a binder and emulsifier.
Saponins: Natural surfactants that aid in the creation of a stable foam.

Practical Culinary Applications

One of the most impressive uses of aquafaba is its ability to be whipped into stiff peaks, just like egg whites, to create a fluffy foam. This foam is the basis for many vegan desserts and baked goods. A helpful rule of thumb is to use 3 tablespoons of aquafaba to replace one whole egg and 2 tablespoons for a single egg white. For best results when whipping, use a hand or stand mixer and add a small amount of an acidic stabilizer like cream of tartar.

Common Uses for Aquafaba:

Vegan Meringues: Whipped with sugar, aquafaba can create light and airy egg-free meringues.
Mayonnaise: It can be emulsified with oil to make a creamy, vegan mayonnaise.
Cocktails: Bartenders use it as an egg white substitute to create a foamy top on cocktails like a whiskey sour.
Baking Binder: Unwhipped aquafaba serves as an excellent binder for cookies, brownies, and muffins, replacing eggs.
Thickener: Its viscous nature is perfect for thickening sauces, gravies, and soups.

Comparison: Aquafaba vs. Eggs


Feature	Aquafaba	Egg Whites	Whole Eggs
Origin	Plant-based (chickpea liquid)	Animal-based	Animal-based
Dietary Suitability	Vegan, egg-free	Not vegan	Not vegan
Emulsifying Properties	Excellent	Excellent	Excellent
Foaming Ability	Excellent (with whipping)	Excellent	Good
Binding Power	Good	Excellent	Excellent
Flavor	Neutral, slightly savory	Neutral	Distinct flavor
Nutritional Density	Low in calories and protein	Higher in protein	High in protein, fats, and vitamins

Is Canned Chickpea Liquid Always Safe to Consume?

The liquid is generally safe to eat; otherwise, the chickpeas themselves would not be safe. Concerns sometimes arise regarding bisphenol A (BPA) from can linings or high sodium levels. For those concerned about sodium, choosing low-sodium or no-salt-added canned chickpeas is an option. Draining and rinsing the chickpeas can reduce sodium by about 40%. BPA-free canned products are also widely available. However, for most culinary applications, particularly sweet ones, the added salt in standard aquafaba may require recipe adjustments. The presence of oligosaccharides in bean liquid can contribute to gas in some individuals, which is why draining and rinsing can be beneficial for digestion.

Homemade vs. Canned Aquafaba

While canned aquafaba offers convenience and a consistent thickness, it is possible to make your own. The process involves soaking dried chickpeas and then simmering them until cooked, reserving the cooking liquid. This homemade version may require a slight reduction to achieve the desired viscosity for whipping. The viscosity, and therefore functionality, of aquafaba depends on factors like the chickpea-to-water ratio and cooking time, which is why canned versions often yield more predictable results.

The Final Verdict: Embrace the Chickpea Brine

Instead of mindlessly pouring the liquid from canned chickpeas down the drain, consider its potential. As a cost-effective, versatile, and eco-friendly ingredient, aquafaba is a valuable addition to any kitchen. Whether you're a seasoned vegan chef or a curious home cook looking to reduce waste, experimenting with aquafaba can lead to delicious new discoveries.

For more information on the discovery and uses of this ingredient, you can explore the official Aquafaba website.

Frequently Asked Questions

Yes, the liquid in canned chickpeas is safe to eat. The canning process ensures both the beans and the liquid are sterile and food-safe. Any potential concerns, such as high sodium, can be addressed by choosing low-sodium versions or draining and rinsing.

A general rule of thumb for substituting aquafaba for eggs is to use 3 tablespoons of aquafaba for one whole egg and 2 tablespoons for one egg white.

To whip aquafaba, use a stand mixer or hand mixer on high speed. For best results, chill the aquafaba and add a stabilizer like cream of tartar or a little lemon juice, then whip for several minutes until it forms stiff peaks.

While liquid from other canned legumes like cannellini beans can be used, chickpea aquafaba is generally preferred because it has the most neutral flavor and a reliable consistency.

Leftover aquafaba can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag for future use.

In most applications, especially sweet ones, aquafaba is surprisingly neutral in flavor. Any faint bean flavor is generally masked by other ingredients in the recipe. The liquid from darker beans is more likely to impart a flavor and color.

Yes, aquafaba is a great binder for vegan baked goods, effectively replacing eggs in recipes for items like cookies and muffins. It adds structure and can contribute to a fluffy texture, especially when whipped.