This gives me some hope.

I once made vegan tiramisu for a friend using aquafaba made from boiled dry chickpeas, and the sweet/chickpea flavor tasted exactly like the worst kind of vomit-burp imaginable. It is one of probably 2 or 3 of several thousand meals I've ever cooked that I threw directly into the bin after having another person confirm the flavor.

My wife uses canned chickpeas for her meringues, with also sugar, cream of tartar, and vanilla. She's made several very successful batches (no bean flavor whatsoever) this way. Probably the vanilla helps mask the flavor, but maybe canned vs. fresh chickpeas also make a difference.