Servings:
Yield: Makes 6-8 servings
Ingredients
- 1 15.5 ounce can chickpeas
- 2 scallions chopped
- 1/4 cup fresh mint
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup pomegranate seeds from 1 small pomegranate (optional)
- 1 cup 16 ounce bag store-bought crostini
Preparation
Baking Directions:
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.
