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

Ingredient Substitutions

• Instead of Canned chickpeas: cooked dried chickpeas, canned white beans
• Instead of Rolled oats: quick oats, oat flour
• Instead of Almond butter: peanut butter, cashew butter
• Instead of Unsweetened cocoa powder: carob powder
• Instead of Medjool dates, pitted: large raisins, dried figs, maple syrup (adjust texture)

Equipment Needed

• Food processor
• Spatula (silicone or rubber)
• 8×8 inch square pan or dish
• Measuring cups
• Can opener
• Colander
• Knife
• Cutting board
• Airtight container
• Plastic wrap (optional) (optional)

Critical Steps — Do Not Skip

• Rinsing the chickpeas thoroughly
• Processing until a cohesive dough forms
• Pressing the mixture firmly into the pan
• Chilling long enough for the bars to set

Chef Tips from the Video

• Toast the oats lightly before blending for a nuttier flavor
• Line the pan with parchment paper for a clean release
• Use frozen dates; they blend more easily and add extra moisture

Troubleshooting

Storage

Refrigerator: Up to 7 days in an airtight container

Freezer: Up to 2 months (wrap tightly in plastic wrap then foil)

Room temperature: Not recommended; bars soften quickly

Make-Ahead Tips

• Prepare a full batch on Sunday and keep bars in the fridge for the week
• Freeze extra bars and thaw at room temperature or in the fridge before eating