Chickpea and Mint Crostini

Chickpea and Mint Crostini
Mikkel Vang
In this no-cook recipe, combine chickpeas with juicy pomegranate seeds and chopped mint for a bright, fresh topping.

Get the recipe.
Serves 8
preparation
10
minutes
cooking
10
minutes

Ingredients

1
15.5-ounce can chickpeas, rinsed
1/2
cup
pomegranate seeds (from 1 small pomegranate)
1/4
cup
fresh mint, chopped
2
scallions, chopped
2
tablespoons
extra-virgin olive oil
Kosher salt and black pepper
1
small baguette, thinly sliced and toasted

Directions

  1. In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the bread.

 

December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Fat 7 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 593 mg
  • Protein 9 g
  • Carbohydrate 20 g
  • Fiber 4 g
  • Sugar 3 g
What does this mean? See Nutrition 101.