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Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside.
Drain the liquid from the can of chickpeas through a fine mesh sieve into a measuring cup. The can will yield about ¾ cup of aquafaba. Save the chickpeas in an airtight container in the refrigerator for another use.
In the bowl of a stand mixer fitted with the wire whisk attachment, beat the aquafaba with the cream of tartar on medium speed for 3 minutes. The aquafaba will begin to increase in volume and become foamy.
With the motor still running, gradually add the sugar, a few tablespoons at a time, until completely incorporated. Add the vanilla extract. Continue to beat at medium speed for 5 minutes until firm peaks form.
The meringues can be formed by either dolloping heaping spoonfuls onto the prepared baking sheets, or they can be piped into 1-inch rounds using a piping bag fitted with a star tip.
Bake the meringues until completely dry to the touch. Depending on the size of your meringues, this can take up to 1 ½ to 2 hours.
Remove the meringues from the oven and cool completely before enjoying or storing in an airtight container.