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.