A little while ago a very clever (or perhaps very bored) person discovered that the liquid that surrounds tinned chickpeas and beans is full of protein and acts a lot like eggs in cooking. Don't ask me how they discovered it but bean water, when beaten, will turn into something that looks very much like meringue. They call it aquafaba (water + bean) and you can find heaps of recipes online that use it in everything from meringue to nougat. You can use the liquid from any tin of beans, but in my experience the lighter beans are best. Try to find beans with as little added salt as possible and definitely don't try to make meringue with baked beans because instead of soft peaks you'll just end up with a blender full of tomato sauce.
However, the best thing about bean water is that it can be used to make the most fabulous mayonnaise. I feel as though I'm in a pretty good position to judge the quality of this mayo because since discovering it I've eaten enough to fill a bath tub. It's really simple and completely delicious.
It's not exactly low fat, but then foods that are packaged as low fat are usually so full of sugar and weird additives that you probably wouldn't want to eat that crap anyway.