Chickpea and Mint Crostini

4.0
(159)
Chickpea and Mint mix in a bowl with a side of toasted crostini ready for serving
In this no-cook recipe, combine chickpeas with juicy pomegranate seeds and chopped mint for a bright, fresh topping. Get the recipe: Chickpea and Mint Crostini. Photo: Mikkel Vang
Hands On Time:
10 mins
Total Time:
10 mins
Yield:
8 serves

Ingredients

  • 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

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.

Nutrition Facts (per serving)

335 Calories
7g Fat
20g Carbs
9g Protein
Nutrition Facts
Calories 335
% Daily Value *
Total Fat 7g 9%
Sodium 593mg 26%
Total Carbohydrate 20g 7%
Total Sugars 3g
Protein 9g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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