Chickpea and Mint Crostini

Chickpea and Mint Crostini
Photo by Mikkel Vang


  • 1 15.5-ounce can chickpeas
  • 2 scallions (white and light green parts), chopped
  • 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)
  • + 1 more ingredients
    • 2 tablespoons extra-virgin olive oil

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


Best Wine Deals

See More Deals

Snooth Media Network