Has anyone here truly achieved zero waste with chickpeas in their meal prep? I’ve been experimenting with bulk dry chickpeas for years to cut down on packaging, but I’m skeptical of the claims that soaking and cooking them at home is always the most sustainable option compared to responsibly sourced canned ones (like those in recyclable tins).
For instance, I recently read a blog touting aquafaba from canned chickpeas as a “zero-waste miracle” for baking, but it glosses over the energy costs of industrial canning versus home boiling-plus, what about the water footprint of growing and shipping? If we’re serious about sustainability, we need hard data: life-cycle assessments showing emissions, water use, and waste metrics for both methods.
What’s your take? Have you crunched the numbers on this, or switched to a particular brand/supplier that backs up their zero-waste claims with evidence? Let’s debate the real trade-offs here-I’m all for innovation, but hype without proof just muddies the waters.