So after reading hayhayjds comment, I mashed about 1/2 the chickpeas and also added a spoonful of plain vegetarian refried beans as a sort of "glue". This worked great, did not affect the flavor, and made more of a spread type consistency instead of a salad like one. Yummy and festive!
This was a really good recipe. It looks Christmas-y even. A few things... I would mash the chickpeas, mint, some oil, and scallions together a little (like 33% mashed) so it's still chunky but a little more spread-like. Add the pomegranate seeds last if you decide to mash. Chickpeas have a way of rolling off of crostinis in a very unsophisticated way with the recipe as is. I would also recommend popping this in the fridge for at least 20 min or so before you serve it so that the flavors come together. I would bet you could make this up to a day in advance with no problems. The scallions might get a little wilty and the mint might change color slightly if you keep it in there for longer.
how far in advance can this recipe be made? / stay in fridge?