Makes enough for the toast plus extra for snacking
Preheat the oven to 160ºC. Line a baking tray with parchment paper.
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.
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.