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Chickpea and Mint Crostini
- 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
- 1 Kosher salt and black pepper
Directions:View on Real Simple
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