Chickpeas, also called garbanzo beans, are low in fat and cholesterol, low in sodium when bought dry, and a good source of potassium, folate, fiber, and iron. They are also very versatile, as you can use them in savory and sweet recipes. Check out my White Chocolate Protein Bars, which are a healthy twist on what could otherwise be a very tasty dessert but may lead to some guilt later. This will not ruin any healthy lifestyles you are trying to maintain. You can also make these into a tasty, crunchy snack that won’t break the bank. At $1.59 a bag (depending on where you live), you can make roasted crunchy chickpea snacks in no time. They are so easy to make, you'll be making different variations in no time. 

To make the chickpeas, you will need a 16-ounce bag of chickpeas, a 6-quart instant pot, and some water. Add your chickpeas to the instant pot, and then add water to the halfway mark. If you would like to have a thicker aquafaba, use less water; you can decrease the water by about ⅓. The chickpeas have to be covered, and there needs to be enough to account for the steaming process. If you don’t want to use the liquid at all, then this won’t matter; just continue adding water to the halfway mark and put on the lid. I use the bean setting on my instant pot and set it to 30 minutes. Once the 30 minutes are up, I just let it release slowly.

This method takes more time but is an important step in creating the aquafaba. You’ll want to let the chickpeas set until they cool. Once it’s at room temperature, drain it into a bowl, and once the aquafaba is completely cool, it can go in the fridge for use in baking. It’s good for 7–10 days. If you’re not using the liquid, then you can quickly release it and then drain. It’s very hot, so I recommend at least 20 minutes for it to sit after you have quickly released it so you don’t burn your fingers (even with the oven mitts). 

You now have chickpeas that can be used in various meals or to make snacks with. Once the chickpeas are completely cool, they can go into the fridge.

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Ingredients 

1 16 oz bag chickpeas

Directions 

In a 6-quart instant pot, add 1 bag of chickpeas. Add water to the halfway mark. For aquafaba that’s thicker, the water can be decreased, but there needs to be enough to cover the chickpeas and account for the steaming process. No more than about 1/3. Add the lid and cover. Cook for 30 minutes on the pressure or bean setting. Let it release slowly and cool to room temperature. Drain the aquafaba into a bowl. Cool chickpeas and aquafaba completely before refrigerating.

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