Preheat oven to 350 degrees F (175 degrees C) and line an 8x8 inch pan with parchment paper, spraying the paper lightly with cooking spray.

Spread chopped macadamia nuts and uncooked quinoa onto a baking sheet.

Bake for about 9 minutes, or until lightly golden brown.

Sprinkle coconut flakes onto the pan.

Bake for an additional 2-3 minutes, until golden brown, watching carefully to prevent burning.

Dump the chickpeas onto a paper towel and pat dry.

Remove some of the skins on the chickpeas by gently pressing each chickpea between your fingers.

Place the skinned chickpeas into a large bowl.

Mash the chickpeas using a fork until they are as soft as possible.

Add the toasted quinoa mixture, dried pineapple, protein powder, salt, white chocolate chips, and lime zest to the bowl.

Stir until evenly mixed, using your hands if necessary to incorporate the chickpeas well.

Place honey and coconut oil into a medium, microwave-safe bowl.

Microwave for about 1 minute, until the oil and honey are melted and bubbly.

Stir the honey mixture and egg white into the quinoa mixture and mix well.

Press the mixture evenly into the prepared baking dish.

Reduce the oven temperature to 300 degrees F (150 degrees C) and bake for about 40-45 minutes, until the bars are golden brown and the top feels firm.

Let cool completely before slicing into bars.

Store bars in an airtight container in the refrigerator.