*Aquafaba is the viscous water in which chickpeas have been cooked. In fact, you can also use the water from various types of cooked beans (black, navy, great northern, cannellini...) but I prefer to use the water from chickpeas since it has virtually no flavor once mixed with other ingredients. Next time you use canned chickpeas don't discard the liquid, rather drain it off and freeze it until you need it. Thaw before using.