‘I Made The Viral Chickpea Protein Bar – Here’s What It Was Like’

Merle O’Neal recently recreated two high-protein vegan bars, one made with chickpeas and the other with black beans, originally developed by Mark Thompson. The chickpea bars gained popularity for their high-protein content, minimal prep, and accessibility, making them an appealing option for those looking for whole-food snacks without added preservatives or syrups. O’Neal added her own twists to the recipes, experimenting with hydration, mix-ins, and serving suggestions to improve texture and flavor.

In her video, O’Neal shared her honest reactions to the taste, macros, and practicality of both versions. The black bean bars had a chocolatey flavor profile and contained about 14 grams of protein each, while the chickpea bars offered more protein but turned out more dry. O’Neal recommended adding extra peanut butter or mashed banana to improve the chickpea bars' taste and texture. Both recipes use easy-to-find ingredients and can be adjusted for texture, sweetness, and protein content.