Dukkah Chickpeas

Makes enough for the toast plus extra for snacking

Course Snack
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 big bowl


  • 350 grams chickpeas cooked
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons dukkah (homemade or store-bought)

For the dukkah (makes a small jar, keep in the fridge)

  • 70 grams roasted hazelnuts
  • 2 tablespoons sunflower seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon cumin seeds
  • 3 tablespoons coriander seeds
  • 1 tablespoons sesame seeds
  • a pinch coarse salt
  • 1 teaspoon paprika


  1. Preheat the oven to 160ºC. Line a baking tray with parchment paper.

  2. To make the dukkah, toast seeds in a small pan over médium heat for 2-3 minutes until fragant, be careful not to burn them. In a food processor blend hazelnuts, all the toasted seeds, a pinch of salt and paprika until ground.

  3. For the dukkah chickpeas. Place chickpeas in a colander to drain for a few minutes. Mix with 3 tablespoons of the dukkah and the olive oil. spread evenly on a baking tray and bake for 20-30 minutes until golden, stiring them from time to time.