Chickpea and Mint Crostini

Real Simple
Chickpea and Mint Crostini Recipe
Photo: Mikkel Vang
Makes 6 to 8 servings


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1 15.5-ounce can chickpeas
2 scallions (white and light green parts), chopped
1/4 cup fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pomegranate seeds from 1 small pomegranate (optional)
1 16-ounce bag store-bought crostini


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.

Created date

December 2007

Nutritional Information

Calories 335
Caloriesfromfat 19 %
Fat 7 g
Satfat 0 g
Cholesterol 0 mg
Sodium 593 mg
Carbohydrate 20 g
Fiber 4 g
Sugars 3 g
Protein 9 g