1. Prepare dukkah in advance: Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant. Repeat the procedure with each of the seeds and the peppercorns. When all are toasted and cool, grind all ingredients together thoroughly in a mortar or food processor.2. Preheat oven to 425 degrees F. In a roasting pan, toss cauliflower and shallots with 2 tablespoons oil. Roast, stirring occasionally, about 20 minutes. Add chard (except for leaves), toss to combine and roast until vegetables are tender, 7 to 10 minutes more.3. Stir in chard leaves, chickpeas, dukkah and remaining oil. Roast until chard is wilted and tender, about 8 minutes.