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]
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
- Preheat oven to 350ºF.
- 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.
- Set the toasted walnuts aside on a paper towel or a plate to let them cool.
- 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.
- 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.
- While the chickpeas are cooking, tear the kale leaves into medium-sized pieces.
- Place the naan bread on a cookie sheet and top each of them with kale.
- Drizzle olive oil on the kale and naan bread and use your hands to rub the oil on evenly.
- Toast them in the preheated oven for 8-10 minutes. Check them every few minutes so they don’t burn.
- When the chickpeas and the naan breads are ready, remove them from heat and set them both aside.
- 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.
- 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.
- Serve immediately.
Store the leftover dukkah in an airtight container in the refrigerator.