Rinse and drain the canned chickpeas and pat dry with a paper towel. In a food processor, combine chickpeas, peanut butter, honey, and vanilla extract until smooth. Stir in the chocolate chips.
Using a teaspoon, measure out the dough and roll each into a bite-sized ball. Place each bite onto a cookie sheet until all dough is used, about 48 teaspoon sized bites. Place the cookie sheet into the freezer for 30 minutes until the dough is set. Serve frozen
Store in a ziplock baggie or tupperware container in the freezer.