Separate canned chickpeas from the liquid using a strainer.

Add ½ cup of the aquafaba (chickpea liquid) to a large bowl and whip with a hand mixer until very fluffy. About 5 mins on high speed.

Add the olive oil, yeast, agave, salt and water. Mix well.

Gradually add the flour until a dough forms.

Knead for 5 minutes until dough is soft and smooth.

Place in a large bowl and cover.

Leave it in a warm part of the room to rise until the dough has doubled in size (about 45 mins).

Separate the dough into 3 even pieces and roll each out into a long strand.

Braid the strands together and pinch the ends.

Place the challah on a parchment lined baking tray.

Brush with olive oil and sprinkle with sesame seeds.

Preheat oven to 350°F.

Allow dough to rise for 45 mins.

Bake for 30 mins or until challah is perfectly golden.