Ooo yes — high-protein, high-fiber, pantry-friendly 👏
Here’s a clean, realistic recipe that actually tastes good (not cardboard).
Chickpea Protein Bars
~10g protein • ~9g fiber per bar
Ingredients (8 bars)
-
1½ cups cooked chickpeas, rinsed & dried
-
½ cup peanut butter (or almond butter)
-
⅓ cup honey or maple syrup
-
¼ cup oat flour (or finely blended oats)
-
1 scoop vanilla protein powder (plant or whey)
-
1 tsp vanilla extract
-
½ tsp cinnamon
-
Pinch of salt
Optional add-ins: dark chocolate chips, chopped nuts, seeds
How to make
-
Preheat oven to 350°F (175°C)
-
Line a small baking pan with parchment
-
Blend chickpeas until very smooth
-
Add remaining ingredients and blend again
-
Fold in any add-ins
-
Press mixture firmly into the pan
-
Bake 18–22 minutes (edges set, center slightly soft)
-
Cool completely, then slice into bars
Texture & taste
-
Soft-baked, slightly chewy
-
Mildly sweet, nutty
-
No strong chickpea flavor (promise)
Storage
-
Fridge: up to 7 days
-
Freezer: up to 2 months (great for meal prep)
Nutrition note (approx per bar)
-
Protein: ~10g
-
Fiber: ~9g
-
Naturally gluten-free (if using GF oats)
-
No refined flour
Tips for best results
-
Dry chickpeas well = better texture
-
Use a strong blender or food processor
-
For firmer bars, bake 2–3 extra minutes
If you want, I can:
-
make them no-bake
-
push protein to 15g+
-
or swap flavors (chocolate, lemon, cinnamon roll