The next time you open a can of garbanzo beans, don't throw away the water in the can. The fiber-rich water is actually a fantastic plant-based egg replacer for baking. It's called "aquafaba," and it can be used in a variety of recipes. To replace one egg when baking, use 3 tablespoons of aquafaba. You can soak dried chickpeas and use the residual water as aquafaba, too.