Chickpea aioli from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 214) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Paella with chickpeas, green beans, and shishito peppers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Chefjames1 on March 04, 2026

    A little runnier than regular mayo

  • LKrishnan81 on November 03, 2022

    I find this works better than the other aquafaba aioli recipes we've tried. The addition of Dijon boosts the emulsifying and speeds up a process that can otherwise kill your immersion blender.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.