Chickpea And Mint Crostini

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1 15.5-ounce can chickpeas

2 scallions (white and light green parts), chopped

1/4 cup fresh mint

2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup pomegranate seeds from 1 small pomegranate (optional)

1 16-ounce bag store-bought crostini

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