Chickpea and Mint Crostini

By Sarah-Lyn

Ingredients

• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup pomegranate seeds (from 1 small pomegranate)
• 1/4 cup fresh mint, chopped
• 2 scallions, chopped
• 2 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• 1 small baguette, thinly sliced and toasted

Preparation

Step 1

1.In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the bread.