- 15.5-ounce can chickpeas, rinsed
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 2 chopped scallions
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1 small baguette, thinly sliced and toasted
In a medium bowl, combine chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
Serve with bread. Enjoy!
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