Mediterranean Crostini

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Martha Stewart


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1 can (15 1/2 ounces) chickpeas, drained and rinsed

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 small garlic clove, minced

Coarse salt and freshly ground pepper

8 large pitted green olives, cut into 1/8-inch slivers

2 tablespoons finely diced celery, plus celery leaves for garnish

12 slices (1/3 inch thick) baguette, toasted

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