Chickpea and Mint Crostini
Photo by Mikkel Vang
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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