ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chickpea and Mint Crostini

Photo: Mikkel Vang
Yield Makes 6 to 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.