Add chickpeas, tahini, maple syrup, coconut sugar, and vanilla to the food processor. Pulse until the mixture is mostly smooth.
Add flour, baking powder, and baking soda. Pulse until just combined. Do not overmix.
Remove the blade from the food processor and add chocolate chips. Using a rubber spatula, mix well.
Spray your pan with non-stick spray and transfer dough to the pan. Spread into one even layer. Top with additional chocolate chips.
Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes before cutting. Top with sea salt if desired.
Leftovers can be stored in an airtight container at room temperature for 3 days, or in the fridge for a week.Blondies can be wrapped in plastic wrap individually and stored in the freezer for up to 3 months.