Drain and rinse chickpeas thoroughly, patting dry with paper towels.

Remove loose skins from chickpeas to ensure a smoother texture.

In a food processor, combine chickpeas, almond butter, maple syrup, and vanilla extract.

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

Add protein powder, oat flour, and salt to the processor and pulse until fully integrated.

Transfer the mixture to a bowl and fold in the chocolate chips by hand.

Line an 8x4 inch loaf pan with parchment paper.

Press the dough firmly and evenly into the pan using a spatula.

Refrigerate for at least 1 hour to set.

Lift from the pan using the parchment paper and slice into 8 uniform bars.