Chickpea and Mint Crostini

Chickpea and Mint Crostini
Photo by Mikkel Vang


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

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.

View full recipe at My Recipes


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