Aquafaba is the thick, clear liquid that results from cooking chickpeas in water. It is typically discarded as wastewater. The culinary use of chickpea cooking water (a.k.a. aquafaba) has expanded rapidly since 2014 when it was found to be an excellent emulsifier, thickening agent, and foaming agent. Liquid aquafaba contains 5–8% of organic compounds including, mostly, polysaccharides, protein, saponins, and Maillard reaction products that contribute to its functional properties. Cooking dry chickpea in water is a crucial step in traditional preservation techniques such as canning or freezing. Generally, 1 g of dry seed yields 0.6–1 g aquafaba, which is often discharged as wastewater by chickpea processing facilities or by consumers. This low‐cost material can be transformed from a waste product into a new value‐added natural food additive, which can substantially increase the sustainability of chickpea industry.