Preheat the oven to 350°F (175°C).

Grease an 8x8 inch baking pan with non-stick spray or line it with parchment paper.

In a food processor, blend the drained chickpeas until smooth.

Add nut butter, maple syrup, and vanilla extract to the blended chickpeas and combine until rich and creamy.

In a separate bowl, combine baking powder and salt.

Gradually add the dry mixture to the wet mixture in the food processor and blend until just combined.

Fold in chocolate chips using a spatula.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 25 minutes, or until a toothpick comes out mostly clean.

Let the blondies cool completely before cutting.