You know chickpeas are good for you. You can use them in salads and sandwiches,soups and hummus.
But when you open up that can, don't drain away the liquid 
those little vitamin-packed legumes come packed in. 
Chickpea brine — recently dubbed aquafaba, which is 
loose Latin for "bean water" — has some amazing culinary 
applications. Specifically, this oft-tossed liquid works wonderfully 
in recipes as a replacement for egg whites.
The discovery came to light based on the experiments of 
French tenor Joël Roessel and U.S. software engineer 
Goose Wohlt, both vegans looking for egg alternatives, 
specifically in creating meringue. Wohlt perfected a recipe 
and coined the term "aquafaba." He then started a Facebook 
group with vegan home cook Rebecca August called Vegan 
Meringue - Hits and Misses! where vegans share techniques, 
tips and recipes. (And here's a good tip: One egg is generally 
replaced by three tablespoons of aquafaba)
On the site, which has more than 37,000 members, there are 
recipes for muffins and macaroons, pancakes and pie. But 
meringue is what it's all about.
"If you take aquafaba and treat it the way you would egg whites —
 just follow Devo’s instructions — it acquires a fluffy white consistency 
that looks and tastes exactly like egg whites," writes Slate's 
Miriam Krule, 
who calls aquafaba "a magical ingredient."
Magical or not, the science and nutrition are still a little iffy.
"There are a few biochemists and phytochemists and kitchen 
experimenters from the groups tinkering with various aspects, 
but there is no real definitive consensus yet. The proteins and 
starches in the aquafaba tend to mimic the proteins in egg whites 
in many respects, but the science is still pending," according to Donations made to the site will fund aquafaba 
chemical analysis.
Mashable's Larissa Zimberoff points out that the vegan community 
might be on to something:
"They may be at the forefront of something that could pay off

later, and not just among vegans. California passed a law in

2008 that just went into effect this year that requires hens to

be placed in larger cages, which means egg production could

go down, get more expensive or both. With United States egg

production estimated at over 96 billion eggs in 2013, the ingredient

is still in huge demand. It's only a matter of time that the industry

begins looking over its shoulder at these 'wacky' vegan concoctions

for inspiration."
See what all the fuss is about by whipping up some egg white-less 
meringue. Just don't toss out the chickpeas!