Warning - This is pretty much the perfect recipe. You will want to make it ALL THE TIME and it is super good for you. Enjoy!
Also, I HAVE NOT A PHOTO of this dish, so you are going to have to TRUST ME.
Seriously, trust me. It's amazing.
And away we go!
1 can chickpeas, rinsed and drained
2 scallions, chopped
1 cup fresh mint, chopped
1/2 cup dried cranberries*
2 tablespoons extra virgin olive oil
salt and pepper, to taste
Combine all ingredients in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper and mix well.
Serve with crostini or as a salad. Or eat it out of the container with the fridge door open. Because THAT'S HOW GOOD IT IS YOU GUYS I SWEAR.
*Note: The original recipe calls for pomegranate seeds, which are generally only available in the winter. I substituted dried cranberries, and the result is tart and sweet. That said, I can't wait until pomegranates are in season...