*You can also use hazelnuts or sunflower seeds in place of the toasted sesame seeds.
For Dukka, toast coriander seed and cumin seed in a small frying pan over medium heat, stirring occasionally, until aromatic (about 1 minute). Let cool. Whirl spices and remaining Dukka ingredients in a food processor until coarsely chopped.
For rest of dish, preheat oven to 425 degrees. In a roasting pan, toss first three ingredients with 3 tbsp. olive oil. Roast, stirring occasionally, until light golden brown (about 20 minutes). Add chard stems, toss to coat, and roast until tender (about 7 minutes). Stir in chard leaves, chickpeas, Dukka, and remaining 2 tbsp. olive oil. Roast until chard is wilted (about 8 minutes). Stir, season to taste with more Dukka and salt.