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Naan Avocado Toast With Dukkah and Pan-Fried Chickpeas [Vegan]

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This recipe shines because of its simplicity – toasted naan bread, avocado, sautéed chickpeas, and fresh dukkah. While the ingredients are simple, you will have to do a fair amount of multi-tasking, so be ready for some action in the kitchen. That being said, naan avocado toast with dukkah and pan-fried chickpeas make an elegant snack for any time.

Naan Avocado Toast With Dukkah and Pan-Fried Chickpeas [Vegan]

This Recipe is :

Dairy Free Vegan


For the Dukkah

  • 1/4 cup walnuts or any other nuts
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon sea salt

For the Pan-Fried Chickpeas

  • 1/4 cup chickpeas
  • 1 teaspoon olive oil
  • Salt, to taste

Naan Avocado Toast

  • 2 mini naan breads
  • 1/2 cup kale leaves
  • 1 teaspoon olive oil
  • 1 ripe avocado


  1. Preheat oven to 350ºF.
  2. Start with the dukkah. Toast the walnuts for about 10 minutes, over medium heat, in a small, dry skillet. Stir often. they will be fragrant when ready.
  3. Set the toasted walnuts aside on a paper towel or a plate to let them cool.
  4. Now toast the sesame seeds, cumin, and coriander separately. Toast each spice for 4-5 minutes or until fragrant. Set aside to let them cool. Keep the various nuts and seeds separate.
  5. Using the same skillet, add the chickpeas with 1 teaspoon of olive oil. Cook them for 10-15 minutes or until crispy on the outside. Stir them a few times.
  6. While the chickpeas are cooking, tear the kale leaves into medium-sized pieces.
  7. Place the naan bread on a cookie sheet and top each of them with kale.
  8. Drizzle olive oil on the kale and naan bread and use your hands to rub the oil on evenly.
  9. Toast them in the preheated oven for 8-10 minutes. Check them every few minutes so they don’t burn.
  10. When the chickpeas and the naan breads are ready, remove them from heat and set them both aside.
  11. To finish the dukkah, grind the toasted walnuts with a mortar and pestle until you reach the desired consistency. Set aside and grind each spice seed individually.
  12. Finally, mix all the ingredients together, including the salt. If you’re using a food processor be very careful not to chop your ingredients too finely.
    Top each naan bread with half a sliced avocado, roasted chickpeas, and as much dukkah as you want.
  13. Serve immediately.


Store the leftover dukkah in an airtight container in the refrigerator.





Sugar-free desserts and allergy-friendly dinners that are always gluten-free. I'm Caroline, a soon-to-be dietitian who shares healthy sugar-free and mostly vegetarian recipes. In addition to being sugar-free, many of my recipes can be made gluten-free and allergy-friendly. I believe that healthy can also be delicious!



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