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    Home » Recipes » Taco + Burrito

    Vegan Double Decker Chickpea Tacos

    Oct 22, 2012 by Kaitlin

    An easy vegan Double Decker Chickpea Tacos recipe! Take your taco night to a whole new level with these satisfying roasted chickpea tacos that are family-friendly.

    Vegan double decker chickpea tacos on a plate with lettuce and tomato

    This vegan double decker tacos recipe is so fun, tasty, and satisfying.

    "Double decker" tacos originated at the Taco Bell fast food restaurant many years ago.

    The idea is to wrap a soft shell tortilla around a hard shell taco, using refried beans between the two to help hold it together. (Pretty awesome.)

    But here we give it a healthier, plant-based vegan twist!

    Roasted chickpeas preparation on a sheet pan with spatula

    Ingredients for Double Decker Tacos

    For this recipe you will need:

    • Refried beans: Traditional refried beans are typically made with lard, so be sure to find vegetarian/vegan-style. Most often I either use the Cadia brand or Amy's brand. We will simply warm these up for a few minutes in a pan over medium heat on the stove.
    • Chickpeas (garbanzo beans): We will marinate and then roast the chickpeas on a sheet pan in the oven. Either follow the directions below for these taco-spiced roasted chickpeas, or use these tasty Chickpea-Walnut Taco Crumbles for the filling instead. Both are great!
    • Taco seasoning: I use my homemade Taco Seasoning mix. It's a tasty, warm blend of spices like chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and salt.
    • Fresh lime juice: You will need about one lime for this recipe.
    • Soft taco tortillas: I try to find whole grain flour tortillas when possible. Or you can substitute corn tortillas for a gluten-free soft tortilla option.
    • Hard taco shells: These crisp taco shells give the inside portion a nice, satisfying crunch.
    • Toppings of choice: Use your own favorites, or see below for a few ideas of what to sprinkle on this taco recipe.

    Note: This recipe makes about 6 to 8 tacos, depending on how much you stuff them.

    Two double decker chickpea tacos on a white plate

    Customizing

    Spices and flavors: Change it up with your own favorite seasonings. Instead of the taco seasoning, you can toss and roast your chickpeas in chili powder, ground cumin, smoked paprika, dried oregano, etc.

    Make it spicy: Add chipotle in adobo sauce, jalapeños, cayenne pepper, or extra chili powder. Or simply top with hot sauce to taste.

    Make it "meaty": Instead of the chickpea filling, use your own favorite vegan ground beef crumbles or other plant-based meat mixture. Cook these according to package instructions in a skillet on the stovetop, and stir in about two to three tablespoons of taco seasoning to help flavor it.

    Fajita-style: Try these with fajita veggies as well. Simply roast or sauté bell peppers and onions until tender. (Feel free to toss them in seasonings before they cook for more flavor.)

    Serving

    This is a great family-friendly dinner for kids because everyone can personalize theirs with their own favorite taco toppings. A few ideas include:

    • Romaine lettuce, iceberg lettuce, or other greens
    • Fresh tomatoes and cilantro
    • Restaurant-Style Blender Salsa
    • Pico de Gallo (Salsa Fresca)
    • Avocado or guacamole
    • Vegan shredded cheese or dairy-free cheddar cheese sauce
    • Vegan sour cream
    • Finely diced onion
    White plate with vegan chickpea tacos

    For more inspiration, also browse all chickpea recipes or Mexican-inspired recipes.

    Two double decker chickpea tacos on a white plate

    Vegan Double Decker Chickpea Tacos

    Take your taco night to a whole new level with these satisfying "double decker" roasted chickpea tacos.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Marinating Time: 30 minutes
    Total Time: 1 hour 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
    Servings: 8 small tacos

    Ingredients

    • 15 oz. can refried beans (vegetarian-style*)
    • 15 oz. can chickpeas
    • 3 Tbsp. taco seasoning
    • 1-2 Tbsp. lime juice (about 1 lime)
    • 8 soft taco tortillas (or corn tortillas)
    • 8 hard taco shells

    Toppings of choice:

    • Lettuce, tomato, onion, salsa, guacamole, vegan cheese, etc.

    Instructions

    • Prepare chickpeas: In a small bowl combine chickpeas (rinsed and drained), taco seasoning, lime juice, and 2 Tbsp. water. Stir to combine and let marinate at least a half hour, or throughout the day in the fridge.
    • Preheat oven to 375°F (190°C). Line a baking pan with parchment paper. Then spread chickpeas in a single layer on pan. Bake for about 25 minutes, stirring halfway through.
    • Meanwhile, in a small pan over medium-low heat, add refried beans. Stir occasionally until heated through, about 5 minutes. (Oftentimes I add 1 tsp. ground cumin and 1/2 tsp. smoked paprika to flavor it even more.)
    • After the chickpeas are roasted, warm the hard taco shells in the oven for a few minutes if desired.
    • Assemble tacos: Spread a layer of refried beans on the soft tortillas. Wrap them around the hard taco shells, using the refried beans as a "glue" to hold them together. Then fill with roasted chickpeas and desired toppings.

    Notes

    *Refried beans: Traditional refried beans are typically made with lard, so be sure to find vegetarian/vegan-style.
    For gluten-free: Use your favorite GF taco shells.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Double Decker Chickpea Tacos
    Amount per Serving
    Calories
    142
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    106
    mg
    3
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    143
    IU
    3
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    48
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Double Decker Chickpea Tacos recipe, also check out:

    • Ultimate Vegetable Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Taco, Burrito, & Fajita Recipes

    • Tofu Fajitas (Easy Sheet Pan!)
    • Southwest Tofu Burrito
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Chickpea-Walnut Taco Crumbles (30 Minute!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Heather K

      July 12, 2014 at 4:47 am

      I just made these tonight, and they were delicious! My husband and three year old loved them too!

      Reply
      • Kaitlin | The Garden Grazer

        July 12, 2014 at 7:48 pm

        Hi Heather! So great to hear - glad they were a hit with the whole family! Thanks for letting me know.

        Reply
    2. Alexandra Meyer

      May 02, 2014 at 12:20 am

      These look fantastic! What brand of refried beans do you use? Many brands have lard in them, which means that they're not vegan. I make my own beans, it's super easy and only takes about 20 minutes.

      I can't wait to try the roasted chickpeas. One of my favorite foods ever!

      Reply
      • Kaitlin | The Garden Grazer

        May 02, 2014 at 1:01 am

        Hi Alexandra! Yes, thanks for the comment! Most brands now have a "vegetarian-style" option. (Trader Joe's has awesome vegetarian salsa-style refried beans that are really tasty.) I updated the recipe for those that weren't aware, so thank you! Hope you enjoy!

        Reply
    3. Megthechef43

      June 05, 2013 at 7:28 pm

      These look so good. Lately I love roasted chickpeas with cumin, chili powder, cayenne pepper, and garlic powder. I never thought to use Taco seasoning. But the soft taco with the beans and crunchy taco.... the thought of all those textures makes me melt. I'm going to have to make these.

      Reply
      • Kaitlin | The Garden Grazer

        June 06, 2013 at 12:36 am

        Hi Meg! Hope you enjoy them. Thanks for the message!

        Reply
    4. Sarah

      October 23, 2012 at 2:31 am

      I had no idea you could marinate chickpeas! We roasted them once and the boys stuck out their tounges at them, but I bet if I marinated them before roasting - they may fall in love! Have you tried roasting them as a snack?

      Reply
      • Kaitlin | The Garden Grazer

        October 23, 2012 at 8:15 pm

        So many flavors you could play around with! And yes, so great roasted for snacks!

        Reply
    5. LittleMonsterx14

      October 23, 2012 at 12:33 am

      I love veggie tacos and chickpeas! I usually fill my tacos with tofu or meat substitute but this looks so fresh and delicious!

      Reply
    6. Lindsey

      October 22, 2012 at 11:22 pm

      I absolutely love chickpea tacos and I absolutely love double decker tacos! What a great combination!

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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