You think chickpea water is for throwing away? Chefs know it’s not.

Chickpeas have become one of the key ingredients in the modern culinary scene. You will find them everywhere: from casual bistros and street food concepts to fine dining. As a food rich in protein and fiber, with a mild, nutty flavor and excellent binding ability, chickpeas offer chefs a wide range of applications in both warm and cold dishes, in savory and sweet formats.

For professional kitchens, the high-quality canned chickpeas are especially practical, allowing for consistent texture and quick preparation without soaking and long cooking times. This facilitates the planning of mise en place, cost control, and consistency throughout the season, without additional strain on kitchen organization.

Aquafaba: the hidden potential of the liquid from the can

Aquafaba is the thick liquid that remains after cooking chickpeas or other legumes, and in professional practice, it is most often the liquid from canned chickpeas. The name comes from the Latin words for water (aqua) and bean (faba). In modern and vegan cuisine, it has become almost a standard ingredient when looking for a functional, affordable, and stable egg substitute.

During cooking, starch, proteins, and soluble plant substances transfer from the chickpeas to the water, causing aquafaba to acquire a range of technological properties very similar to egg whites. It foams, binds, emulsifies and thickens. Therefore, it can take on the role of egg whites or whole eggs in a variety of sweet and savory recipes, from mousses and meringues to mayonnaise and sauces.

After the initial mixing at medium speed, when the liquid foams and lightens, a small amount of cream of tartar or, alternatively, lemon juice or white vinegar is added.

The acid stabilizes the protein network, speeds up foam formation, increases volume and helps the meringue retain the incorporated air. Then, continue mixing at high speed for 5-10 minutes until the mixture forms stiff peaks that do not move when the bowl is turned.

If making desserts like meringues or macarons, sugar is added only when the meringue is already stable, spoon by spoon, while continuously mixing to prevent the structure from collapsing.

Sweet and savory applications on the menu

In the dessert segment, aquafaba opens up space for vegan and egg-free versions of popular formats: chocolate mousse, Pavlova cake, marshmallow textures, and various versions of blondie brownies. In all these cases, the chef achieves a texture and volume similar to egg whites, without extra cost and with easy procurement through standard goods – canned chickpeas.

Chickpeas as a base also offer a wide range of savory dishes.

Hummus is an excellent example of a blank canvas for culinary creativity. From visually appealing variants with beets, herbs, or sweet potatoes, to spicy and smoky versions with roasted peppers, harissa, or roasted garlic, to gourmet variations with Greek yogurt, avocado, or truffles.

A particularly creamy texture is achieved by peeling the chickpeas, briefly cooking them with a little baking soda, and adding ice during blending. This contributes to emulsification and a lighter, airier structure.

Falafel, as one of the most recognizable dishes of Middle Eastern cuisine based on chickpeas, is a logical segue of the savory story. A crispy exterior, juicy and aromatic interior and a naturally vegan format that fits perfectly into modern menus.

One can, countless ideas

When chickpeas and aquafaba are considered together, it is clear that one Podravka can of chickpeas can cover multiple menu elements:

• whole grains for salads, main dishes, sides, and falafel
• creamy spreads and hummus in various styles and flavors
• aquafaba as a technological tool for desserts and vegan variants

For chefs, this means greater flexibility in menu design, better utilization of ingredients (less waste), and simpler procurement planning.

Thus, chickpeas become not only a nutritionally valuable but also an operationally smart base for modern kitchens, while Podravka offers a reliable, standardized foundation that you can rely on in every service.