chickpea recipe
Print Recipe

Don’t Toss That Chickpea Liquid!

This unusual ingredient is a vegan replacement for egg whites.
Course: Dessert
Keyword: chickpeas, cookies, gluten-free, meringue, vegan, vegetarian
Servings: 12 cookies
Author: Adapted from recipe by Katrina Judd


  • Liquid from 1 (15-ounce) can of chickpeas
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ¾ cup organic coconut palm sugar, milled into powder


  • Preheat oven to 220°.
  • In a medium-sized bowl, add chickpea liquid, cream of tartar and vanilla extract. Beat with an electric mixer on high for 1 minute.
  • Add sugar gradually; continue to beat until stiff peaks hold in the meringue.
  • Line a baking sheet with parchment paper. Spoon teaspoons of the meringue onto lined baking sheet; leave 1 inch of space between cookies.
  • Bake for 1 hour, 10 minutes.