Photo: Mikkel Vang
Yield
Makes 6 to 8 servings

How to Make It

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.

Ratings & Reviews

AnnaJane's Review

AnnaJane
February 14, 2013
I could not stop eating this. The flavors and textures are great together! We actually ate it on slices of soft french bread instead of the crostini.