- 1 15.5-ounce can chickpeas, rinsed
- ½ cup pomegranate seeds (from 1 small pomegranate)
- ¼ 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
- In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the bread.