April 6, 2016

whipped chickpea water

Of all the unexpected ingredients that came into our kitchen during the wastED pop-up, one of our favorites happened to be the most mundane: chickpea water. Chickpea water is, well, exactly what it sounds like: the liquid drained—and typically discarded—from a can of chickpeas. But, whipped into a light foam, it became the most addictive garnish on the menu, adding flavor and fattiness to our Dumpster Dive Salad.

It turns out, you can also use chickpea water as a substitute for egg whites in baking. Talk about a miracle whip.

How to make whipped chickpea water:

Step 1) Drain can(s) of chickpeas and reserve the liquid.

Step 2) Pour chickpea liquid into the bowl of a stand mixer. Beat the liquid on medium-high speed until soft peaks form (about 3 minutes). Gradually add lemon juice (approximately 1 tablespoon for every cup of chickpea water) and salt. Increase the mixer speed to high and beat until stiff, glossy peaks form.