Vegan Double Decker Chickpea Tacos
Take your taco night to a whole new level with these satisfying "double decker" roasted chickpea tacos.
Servings8 small tacos
- 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.
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.
*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.
Calories: 142 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Potassium: 106 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 143 IU | Vitamin C: 1 mg | Calcium: 48 mg | Iron: 1 mg