Light Chickpea Vinaigrette Sauce

Drain the chickpeas, keeping a little liquid from the jar. Add chickpeas, aquafaba or chickpea liquid, apple cider vinegar, mustard, garlic, cumin, salt, and black pepper to a blender cup.

Blend until smooth, then add olive oil and blend briefly again. If the sauce is too thick, add a little water or chickpea liquid. Use in small portions and refrigerate for 4-5 days.