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Chickpea Protein Bars {Gluten-Free, Grain-Free, Vegan}


  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup packed, very soft dates (about 6-8)
  • 1/4 cup creamy peanut butter (or any creamy nut/seed butter, e.g., almond, sunflower seed, tahini)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2/3 all-natural vegan, vanilla protein powder (like this, or use your favorite)
  • 1/3 cup pepitas (green pumpkin seeds), toasted
  • 1/3 cup dried cranberries


  1. Line a 9×5-inch loaf pan (e.g. parchment paper, foil, plastic wrap)
  2. In a large food processor, process the chickpeas, dates, peanut butter, vanilla and salt until smooth, stopping and scraping the sides of processor bowl once or twice.
  3. Add the protein powder, pepitas and cranberries. Pulse until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
  4. Press mixture evenly into prepared pan.
  5. Refrigerate at least 4 hours or freeze 1 hour until firm. Remove using pan liner and cut into bars, Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).


  • Serving Size: 1 bar
  • Calories: 135
  • Sugar: 3.9 grams
  • Sodium: 201 mg
  • Fat: 4.8 grams
  • Saturated Fat: 0.8 grams
  • Carbohydrates: 12.7 grams
  • Fiber: 2.7 grams
  • Protein: 10.8 grams
  • Cholesterol: 0 mg