--- title: "Chickpea Mayonnaise — Vegan Aquafaba Mayonesa de Garbanzos Recipe" description: "Versión en Español. Chickpea mayonnaise, or mayonesa de garbanzos, is an eggless mayonnaise made by whipping chickpea cooking water, known as aquafaba, until it looks like beaten egg whites, then slow..." url: https://www.chileanfoodrecipes.com/vegan-chickpea-mayonnaise-mayonesa-de-garbanzos-recipe/ date: 2026-10-05 modified: 2026-10-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/vegan-chickpea-mayonnaise-aquafaba-featured.jpg categories: ["Sauces"] type: post lang: en --- # Chickpea Mayonnaise — Vegan Aquafaba Mayonesa de Garbanzos Recipe [Versión en Español](https://comidaschilenas.com/receta-de-mayonesa-de-garbanzos/) ![Vegan chickpea water mayonnaise in a glass jar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/vegan-chickpea-mayonnaise-aquafaba-featured.jpg)*Homemade chickpea mayonnaise* Chickpea mayonnaise, or mayonesa de garbanzos, is an eggless mayonnaise made by whipping chickpea cooking water, known as aquafaba, until it looks like beaten egg whites, then slowly blending in oil and finishing with lemon juice, garlic, and sea salt. It takes 15 minutes of preparation, plus an overnight soak and 1 hour of cooking the chickpeas, and serves 6. It is 100% vegan and cholesterol free, a simple way to enjoy a classic condiment with a plant based twist. ## How to Make Chickpea Mayonnaise? This recipe uses dried chickpeas, so plan ahead and soak them in water overnight. The chickpeas are cooked until tender and cooled in their water, and about 150 ml of that liquid is whipped and emulsified with oil like a traditional mayonnaise. ## Nutritional Information Each serving of chickpea mayonnaise contains approximately 100 kcal, 1 g of protein, 11 g of fat (1 g of saturated fat), 0 mg of cholesterol, 1 g of carbohydrates, 0 g of sugars, and 130 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Easy Homemade Chickpea Mayonnaise Recipe **Preparation:** 15 minutes **Cooking:** 60 minutes **Servings:** 6 ### Ingredients - 1 cup of dried chickpeas, to obtain the cooking water - 150 ml (⅔ cup) of chickpea cooking water - 75 ml (⅓ cup) of vegetable oil - 1 lemon - ½ garlic clove - Sea salt ### Instructions 1. Rinse the cup of chickpeas and remove any impurities, place them in a large bowl, cover with cold water, and soak overnight, about 12 hours. 2. Rinse the chickpeas, place them in a large pot, cover with boiling water, and cook for 1 hour or until tender. Let everything cool together. 3. Strain the cooking water and pour about 150 ml into a blender. Blend at medium speed until it looks like whipped egg whites, then raise the speed to maximum and add the oil little by little until creamy. 4. Add the lemon juice, garlic, and salt to taste and blend gently to combine. Taste and adjust the seasoning and texture, adding more chickpea water if needed. 5. Store the chickpea mayonnaise in a clean glass jar in the fridge until ready to use, for up to 3 days. ## Additional Tips ### Use the chickpeas too The cooked chickpeas are not wasted. Use them for hummus, salads, or a Chilean chickpea stew. ### Concentrate the liquid If the chickpea water is very thin, simmer it for a few minutes to reduce it. Thicker aquafaba whips faster and holds better. ### Choose a neutral oil Sunflower or canola oil gives a classic mayonnaise flavor. Extra virgin olive oil can turn bitter when blended at high speed. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Home cooked chickpea water | Liquid from canned chickpeas | 150 ml | No soaking needed | | Lemon juice | Apple cider vinegar | 1 tablespoon | Milder acidity | | Garlic | Dijon mustard | 1 teaspoon | Helps emulsify | | Plain | Fresh herbs | 1 tablespoon, chopped | Herb mayonnaise | ## Frequently Asked Questions (FAQs) ### 1. What is chickpea water? It is the liquid left after cooking chickpeas, also called aquafaba, and it is the base of this mayonnaise. Soak 1 cup of dried chickpeas for about 12 hours, cook them for an hour until tender, cool, then strain and use about 150 ml of the liquid. ### 2. How long does chickpea mayonnaise keep? Up to 3 days in the fridge, in a clean glass jar. Since the recipe makes 6 servings, prepare it close to when you plan to use it. ### 3. How do I make it creamy? Whip the chickpea water at medium speed until it looks like beaten egg whites, then raise the speed to maximum and add the oil slowly. If it gets too thick, adjust with a little more chickpea water. ### 4. Is chickpea mayonnaise vegan? Yes, it is 100% vegan because the chickpea water replaces the egg. It also contains no cholesterol, making it an alternative to traditional mayonnaise for cold dishes. ## Benefits of Chickpeas Chickpeas are a great source of plant protein and fiber, which supports heart health, helps lower blood cholesterol, and aids digestion. ## What Is Aquafaba? Aquafaba is the starchy cooking water of legumes, mainly chickpeas. Its proteins and starches can whip and emulsify much like egg whites, which made it popular in vegan cooking in the 2010s. ## Did You Know? Although chickpeas can grow in cool climates, in Chile they are usually sown after the harshest part of winter, from mid August in the north to early November in the south. ## Recommended - [Lactonesa Eggless Mayonnaise Recipe](https://www.chileanfoodrecipes.com/lactonesa-homemade-eggless-mayonnaise-recipe/) - [Chilean Celery Mayonnaise Recipe](https://www.chileanfoodrecipes.com/chilean-celery-mayonnaise-mayonesa-de-apio-recipe/) - [Chilean Homemade Mayonnaise Recipe](https://www.chileanfoodrecipes.com/chilean-homemade-mayonnaise-mayonesa-casera-recipe/) - [Chilean Chickpea Stew Recipe](https://www.chileanfoodrecipes.com/chilean-chickpea-stew-guiso-de-garbanzos-recipe/)