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Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. You should have about ½ cup of liquid, but it doesn't have to be exact; a little more or a little less is fine.
Add the cream of tartar; this helps with the whipping process. With a hand mixer, start mixing on medium speed. Once it gets a little foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.
Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That's it!
Serve immediately for best results. Store leftover whipped cream in the freezer, it won't hold up as well in the refrigerator.