Chickpea and Mint Crostini

Photo: Mikkel Vang

Recipe from

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


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.


January 2008