Chickpea and Mint Crostini

Ingredients

• ¾ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• ½ cup pomegranate seeds from 1 small pomegranate (optional)
• ¼ teaspoon pepper
• 2 scallions (white and light green parts), chopped
• 1 15.5-ounce can chickpeas
• 1 16-ounce bag store-bought crostini
• + 1 more ingredients
• • ¼ cup fresh mint

Drain, rinse, and coarsely chop chickpeas. In a medium bowl, combine them with scallions, mint, olive oil, salt, pepper, and pomegranate seeds. Serve with crostini.

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