Vegan Chickpea Protein Bars

Ingredients

• 1 can (15 oz / 425 g) Canned chickpeas (drained and rinsed)
• 1 cup (≈90 g) Rolled oats (use gluten‑free if needed)
• 0.25 cup (≈64 g) Almond butter (smooth, unsweetened)
• 0.25 cup (≈25 g) Unsweetened cocoa powder (prefer Dutch‑process for richer flavor)
• 6 large Medjool dates, pitted (softened if very dry)

Instructions

1. Rinse chickpeas

   Open the can, pour the chickpeas into a colander and rinse under cold running water. Drain well.

   Time: PT2M

2. Blend all ingredients

   Add the rinsed chickpeas, rolled oats, almond butter, cocoa powder and pitted dates to the food processor. Pulse, then process on high until the mixture forms a sticky, cohesive dough.

   Time: PT3M

3. Press into pan

   Transfer the dough to the square pan. Using the spatula (or parchment paper), press the mixture firmly and evenly into a flat layer.

   Time: PT2M

4. Chill to set

   Cover the pan with plastic wrap and place it in the refrigerator for at least 30 minutes to firm up.

   Time: PT30M

   Temperature: 4°C

5. Cut into bars

   Remove the pan from the fridge. Lift the set slab out (using parchment if used) and cut into 8 equal bars with a sharp knife.

   Time: PT3M

6. Store

   Place the bars in an airtight container and keep them refrigerated. They stay fresh for up to one week.

   Time: PT0M

Nutrition Facts

Calories

154

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g