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Easy Chickpea Protein Bars

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These healthy chickpea protein bars are so quick and easy to make – they’re a perfect high-protein snack to prepare for the week! The base tastes like cookie dough and the chocolate layer on top add the perfect amount of naughtiness!

Three Chickpea Protein Bars stacked on top of each other

Whoever discovered that you can make sweet treats with chickpeas deserves a Nobel Peace Prize. Chickpeas are rich in protein, fibre, minerals and vitamins and are an incredibly affordable health food. When combined with your favourite protein powder not only does it taste like cookie dough, but the texture is just absolutely to-die-for!

Take my word for it and try it yourself!

All You Need For Chickpea Protein Bars:

Oat flour – Simply blend uncooked oats in your blender or food processor until it becomes a fine powder.

Chickpeas – You can actually use any white beans but I personally like the texture of chickpeas the most. Butter Beans also work very well! You can also try my Gooey Chickpea Blondies!

Protein Powder – You can use your favourite flavour and mix it up each time to keep things exciting! You can use vegan protein powder if you like!

Maple Syrup – You can use Agave, Honey or any similar syrup.

Yoghurt – You can use a mashed banana if you prefer. You can make these protein bars vegan by using vegan protein powder.

Chocolate – Another area where you can mix things up – you can use any flavour of chocolate! I’m basic so I just like the dark stuff (which is almost always naturally vegan!)

Baker’s Tips

  • I always melt chocolate using the bain-marie method. To do this bring a small saucepan with about 2cm of water to a simmer, and place the chocolate in a glass bowl that sits comfortably on the top of the saucepan yet not IN the saucepan and not touching the water. The heat from the water will melt the chocolate without burning it. You could also melt the chocolate in short bursts in the microwave, but you risk burning it.
  • Use a sharp knife when slicing these, to get nice clean cuts. I like to run my knife under hot water, and then give it a quick wipe before making each slice.

How To Store Chickpea Protein Bars

Store in an airtight container in the fridge for up to a week.

Freeze them in a freezer-safe container for up to three months and leave them to thaw in a fridge for a couple of hours before tucking in.

You may also like these high protein recipes:


All of the recipes I create are tried and tested a few
times until it has been perfected. My goal is to develop recipes that are
simple to make and easy to follow so that anyone can make them – even if you’ve
never baked before!

One very important thing that will ensure that you get the best results is
to measure your ingredients by weight! I recommend purchasing a kitchen scale,
they are very affordable and it will honestly change your baking game for good!
Not all measuring cups are made equally – for example, a cup of flour to me
weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a
BIG difference!

If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the
ingredients to help you!

Now – dust your apron off and get baking! X

Three Chickpea Protein Bars stacked on top of each other

Easy Chickpea Protein Bars

These healthy chickpea protein bars are so quick and easy to make - they're a perfect high-protein snack to prepare for the week! The base tastes like cookie dough and the chocolate layer on top add the perfect amount of naughtiness!
4 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 6 bars
Calories 204 kcal



  • Pre-heat your oven to 180°C (160°C fan / 350°F) and grease or line a bread tin (20cm x 10cm).
  • Drain and rinse your beans and pop them in a blender along with all the other ingredients (except the chocolate). Blend until smooth.
  • Transfer the mixture into the loaf tin and flatten with a spatula.
  • Bake for 22-25 minutes until the top is slightly golden. Remove from the oven and set aside to cool.
  • Melt your chocolate and pour over the top of the bars and spread out wih the spatula. 
  • Refrigerate for at least 30 minutes before slicing with a sharp knife.


  • Read the blog post contents for ingredient substitutions!
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.


Nutrition Facts
Easy Chickpea Protein Bars
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpea protein bars, easy protein bar recipe, gluten-free protein bars, high-protein bars, homemade protein bars, vegan protein bars
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki

Portrait of the creator of Nourishing Niki - Nikita Messina.

hey, I'm Nikita!

I share healthy recipes for busy people. My mission is to motivate you to nourish your body wisely, without depriving yourself of cravings, by making mindful choices and finding balance.

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3 Responses

  1. 5 stars
    I’ve been making variants of this recipe for years. I wanted to see if anyone has added oat flour for a less gooey version of blondies. Being diabetic and having heart disease means I have to work harder at recipes. I’m making this today but I’ll leave out the protein powder and replace it with toasted quinoa if I feel I need it as I get plenty of protein already. Good Job

  2. 5 stars
    Delicious! And super easy. Love the ones where you through it all in together.
    I added some nuts, seeds, and dried cranberries. And put some chocolate chips in the mixture (I have to use sugarfree and they don’t melt like normal ones to be able to do a melted layer on top). I’m looking forward to trying some different combinations.

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A hand holding a white plate with a slice of chocolate loaf cake. There is some vegan yoghurt on the cake and a bite has been taken from the cake which is on a fork in front of the cake.

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