Put the U.S. Chickpeas inside a food processor and pulse a few times until you get a fine powder.
Add in the peanut butter, canola oil, vanilla, and pulse again until you get a smooth mixture.
Add the 3 eggs into the mix and pulse again.
In a separate bowl, mix the brown and white sugars together with the salt and baking powder.
Add the dry ingredients to the chickpea mixture. Then add the white chocolate chunks and mix thoroughly.
Line your pan with parchment paper and pour the chickpea mix.
Preheat your oven to 175°C and bake for 30-35 minutes, or until cooked. You’ll know that your blondies are done when they start to pull away from the sides and the edges are light brown.
OPTIONAL: Top with vanilla ice cream drizzled with caramel syrup!