Rinse chickpeas thoroughly and pat dry with paper towels to remove excess moisture and loose skins.

Combine chickpeas, nut butter, protein powder, monk fruit sweetener, vanilla extract, and sea salt in a high-speed food processor.

Process the mixture for 2 to 3 minutes, scraping down the sides occasionally, until the texture is completely smooth and resembles thick cookie dough.

Transfer the mixture to a mixing bowl and fold in the sugar-free mini chocolate chips with a spatula.

Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Press the dough firmly and evenly into the lined pan using a spatula or the back of a spoon.

Refrigerate the pan for at least 60 minutes to allow the bars to firm up.

Lift the dough out of the pan using the parchment paper and slice into 8 uniform bars.