Preheat the oven to 200oC/Gas Mark 6.
Drain and rinse the chickpeas and add to a food processor with the peanut butter, maple syrup, buckwheat flour, baking powder, milk and a pinch of salt. Blend, making sure to push down the edges to make a smooth mix. This can take a couple of minutes.
Line a 23x23cm (9x9in) baking tin with baking paper and spoon in half the mixture, pushing in some chopped strawberries.
Pour in the rest of the mix, smooth over the top, then top with the remaining strawberries
Place in the oven for 20 minutes, allow to cool, then cut into squares before serving.