Wets: In a food processor, puree chickpeas into a fine powder consistency. Pulse in the almond butter, oil, and vanilla util smooth. Add eggs and pulse a few times to combine
Dries: In a separate bowl, mix together the sugars, salt, and baking powder.
Mix: Mix the wets and the dries, then stir in white chocolate. Preheat oven to 375°F (175°C).
Bake: Pour into a parchment-lined pan (8 x 8 in -ish), and bake for 30 to 45 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting.
*Canned chickpeas are easiest, but an alternative that I like (especially for this recipe) are dried chickpeas (soaked and cooked at home). They have a more neutral flavor than the canned chickpeas.
**For nut-free Chickpea Blondies, omit the almond butter and add 1 additional egg.
Store in an airtight container in the fridge for up to a week.