| GARBANZO | The chickpea whose cooking water, aquafaba, is used as a vegan substitute for egg whites in macarons, marshmallows, meringues, mousse and many other dishes/delicacies (8) |
| AIRY | Like the egg whites in a good mousse |
| AGAR | Vegan substitute for gelatin |
| ALMOND | Ground nut in macarons |
| AQUAFABA | Ex-boozers to drink 1.2 pints? Great - it's 6 cooking water! |
| CROW | Which Native American tribe sided with the whites in the wars of the 1860s and 1870s? (4) |
| FLAX | ___ egg (vegan substitute) |
| EGG | ___ replacer (vegan substitute) |
| DARKS | Not the whites in the laundry |
| PULSE | Leguminous seed such as a lentil, chickpea or bean, used for dhal, hummus, soup, tofu or curry, or cooked in aquafaba (5) |
| GLAIR | From "clear", an old word for egg white; or, said albumen prepared as an adhesive for bookbinding or gilding (5) |
| GRAM | Name of a small unit of mass; the chickpea or a pulse generally; or, a Hindi word for an Indian village (4) |
| ALBUM | There isn't enough in this book for egg-white (5) |
| CHANA | The chickpea in Indian cooking (5) |
| CICER | Plant genus of the legume family (Fabaceae) to which the chickpea belongs (5) |
| ALBUMEN | Another name for egg white |
| VEGANS | People who might use aquafaba instead of egg whites |
| VEGANMAYO | Condiment that might use soy milk or aquafaba in place of egg |
| CHICKPEA | The seed of the chickpea plant. |
| LEGUME | Plant such as the chickpea or peanut |
