High-Protein Chickpea Blondies

Apr. 22, 2026

Who knew a humble can of chickpeas could shape-shift into a rich fudgy blondie?

Often associated with savory dishes like hummus or curries, chickpeas might seem like an unusual ingredient for a dessert. But once blended with other ingredients, they create a fudgy dessert that nicely emerges straight from home ovens.

Beyond their texture, these blondies are also deeply nourishing. The chickpeas are paired with peanut butter and a scoop of Warrior Blend Performance to create a satisfying and powerful source of plant-based protein that makes these bars feel both indulgent and sustaining.

Instead of the quick sugar crash that often comes with traditional desserts, these blondies offer a more balanced way to support muscle growth and recovery. Simple to make and wonderfully fudgy after chilling, this is exactly the recipe that invites you to savor each bite and enjoy the comfort of homemade baking made from ingredients that truly nourish.

Ingredients

1 can (15 ounce) chickpeas - drained and rinsed

1/4 cup peanut butter

1/4 cup maple syrup

2-3 tbsp plant milk

2 tsp vanilla extract

2 tbsp neutral oil

1 scoop Warrior Blend Performance - Vanilla

1/3 cup oat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 cup chopped walnuts

Instructions

Preheat the oven to 175°C / 350°F. Line your baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.

Add chickpeas, peanut butter, maple syrup, 2 tbsp plant milk, vanilla extract, and neutral oil to the food processor. Blend until the mixture is smooth. Scrape down the sides once or twice as needed to ensure smoother consistency.

Add Warrior Blend Performance - Vanilla, oat flour, baking powder, baking soda, and salt into the mixture. Blend again just until fully combined.

Check the batter’s texture and consistency. If it looks too thick, dry, or hard to spread, add the remaining 1 tbsp of plant milk or more. If it already looks smooth and spreadable, leave it as is.

Transfer the batter to a bowl and fold in the chopped walnuts with a spatula until evenly distributed.

Scoop the batter into the lined pan, spreading it into an even layer. Smooth the top and press evenly into the corners using a spatula or the back of a spoon.

Bake for about 20 to 25 minutes. Check around the 20-minute mark. They are done when the edges look set, the top looks mostly dry, and the center is still slightly soft. Slight underbaking helps keep them fudgy.