Yes, I think the amount of chickpea taste varies based on how much the aquafaba is cooked down. (I always make it by boiling dry chickpeas; I don't use canned.) With some more experimentation I can probably get it to work.
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.