If you’re looking for an alternative to the classic avocado toast, this one is for you. In this recipe, naan is topped with avocado, crispy chickpeas, chopped kale and Dukkah.

I decided to use walnuts in this dukkah, but feel free to use any nuts you’d like. Pistachios or almonds would be great. This is my take on dukkah using what I commonly have at home and is not exactly traditional. Feel free to use your own favorite recipe.

While I did include suggested amounts for the naan toppings, you can make this recipe your own and use more or less avocado, chickpeas, kale and dukkah. I hope you’ll love this recipe!

More Avocado Recipes:

• Vegan Avocado Pesto Pasta
• 15-Minute Avocado Toast with Tofu Scramble
• Simple Avocado Toasts – 3 Different Ways
• My Go-To Avocado Toasts
• 5-Ingredient Avocado Tofu Pasta

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Naan Avocado Toast with Dukkah & Pan-Fried Chickpeas

Naan avocado toasts with Dukkah and pan-fried chickpeas. This alternative to avocado toasts is perfect for a light lunch or savory breakfast.

Course Snack

Cuisine vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Ingredients

Dukkah

• 1/4 cup walnuts (or nuts of choice)
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 2 tablespoons sesame seeds
• 1/4 teaspoon sea salt

Pan-Fried Chickpeas

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

Naan Avocado Toast

• 2 mini naans, white or whole wheat
• 1/2 cup kale, chopped into bite-sized pieces
• 1 teaspoon olive oil
• 1 ripe avocado

Instructions

• Preheat oven to 350ºF.
• Start 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, each for 4-5 minutes until fragrant. Set aside to let them cool (without mixing the different nuts and seeds together on the plate, you will need to grind them one at a time.)
• Using the same skillet, add the chickpeas with 1 teaspoon of olive oil or more. Cook them for 10-15 minutes until crispy on the outside. Stir them a few times.
• While the chickpeas are cooking, tear the kale leaves in medium pieces. Place the naan bread on a cookie sheet and top each of them with the kale. Drizzle with olive oil and use your hands to rub the oil evenly on the kale and naan bread. Toast them in the preheated oven for 8-10 minutes and check them every few minutes so they don’t burn.
• When the chickpeas and the naan breads are ready, remove them from heat and finish the dukkah.
• Finish the dukkah: Grind the toasted walnuts with a mortar and pestle until you reach the desired consistency. I like it coarse to give a crunch to the recipe. Set aside and now grind the seeds. Finally, mix all the ingredients together, including the salt.
• Top each naan bread with half a sliced avocado, roasted chickpeas and 1 tablespoon of dukkah (or more to taste.)
• Serve immediately and enjoy! Store the leftover dukkah in an airtight container in the fridge.

Notes

To make this recipe nut-free, try using sunflower seeds instead of the walnuts in the dukkah.

You could also use roasted chickpeas instead of pan-fried chickpeas.

If you don’t have a mortar and pestle, you can use a food processor. Pulse a few times until you get a coarse texture.

If you make these naan avocado toasts, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!