Drain the chickpeas and rinse them thoroughly under cold water.

Remove the clear outer skins from the chickpeas for a smoother texture (optional but recommended).

Place the chickpeas into a high-speed food processor and pulse until a coarse paste forms.

Add the protein powder, sweetener, almond milk, vanilla extract, and salt to the processor.

Process on high for 2-3 minutes or until the mixture is completely smooth and resembles dough texture, scraping down sides as needed.

Transfer the dough to a mixing bowl.

Fold in the sugar-free chocolate chips by hand.

Serve immediately or refrigerate for 30 minutes to improve consistency.