15.5-ounce can chickpeas, rinsed
pomegranate seeds (from 1 small pomegranate)
fresh mint, chopped
extra-virgin olive oil
Kosher salt and black pepper
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.