Chickpea and Mint Crostini

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Photo: Mikkel Vang
Yield
Makes 6 to 8 servings
January 2008
RECIPE BY Real Simple

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

Nutritional Information

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

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.

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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.