Chickpea and Mint Crostini
Serves 8|
Hands-On Time:
10m
|
Total Time:
10m
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
- In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the bread.
Nutritional Information
- Per Serving
- Calories 335Calories From Fat 19%
- Fat 7g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 593mg
- Protein 9g
- Carbohydrate 20g
- Fiber 4g
- Sugar 3g
What does this mean? See Nutrition 101.
Quick Tip
This crostini topping is also delicious tossed in a mixed green or spinach salad.
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