Pat chickpeas thoroughly dry using a paper towel to remove excess moisture for optimal texture.

Place chickpeas, peanut butter, maple syrup, vanilla extract, and salt into a high-speed food processor.

Process the mixture until completely smooth and creamy, scraping down the sides as necessary.

Add the protein powder and oat flour to the processor and pulse until a thick dough forms.

Transfer the dough to a mixing bowl and fold in the mini chocolate chips by hand.

Scoop approximately 1 tablespoon of dough at a time and roll between palms to form uniform balls.

Arrange the balls on a parchment-lined tray and refrigerate for 30 minutes to firm before consumption.