Drain and rinse chickpeas, then remove the outer shells of the chickpeas (the shells should come off easily).
Add chickpeas, almond milk, maple syrup, and melted peanut butter to a food processor or powerful blender. Blend until smooth - you may have to stop and scrape the sides once or twice to help facilitate blending. Try to avoid adding extra liquid unless you really need it.
Add protein powder to the food processor and continue to blend until mixed in and a thick dough has formed.
Remove the dough from the food processor and fold in chocolate chips.
Store in the refrigerator for up to 2 weeks.