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Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

Chickpea and Mint Crostini

Real Simple JANUARY 2008

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 19%
  • Fat: 7g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 593mg
  • Carbohydrate: 20g
  • Fiber: 4g
  • Sugars: 3g
  • Protein: 9g
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Chickpea and Mint Crostini recipe

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