by Caitlin Saniga
- 1 16-ounce can chickpeas, rinsed and drained
- 1 cup pomegranate seeds (from one medium pomegranate)*
- 1/2 cup fresh mint, chopped
- 2 green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small baguette, thinly sliced and toasted
In a medium bowl, combine the chickpeas, pomegranate seeds, mint, green onions, oil, salt and pepper. Serve with the baguette.
Makes 8 servings.
Recipe adapted from Real Simple Best Recipes: Easy, Delicious Meals
Photos: Caitlin Saniga
*Here’s the video that taught me how to open and seed a pomegranate:
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