Chickpea Poppers and Cookbook Giveaway



Mom or not, Katie Workman’s The Mom 100 Cookbook has something for everyone. Katie knows the food dilemmas we all face, and in this book she solves them for us.  So first, thank you, Katie! I haven’t seen Katie since the spring, and I know we all look forward to seeing her at the Holiday Market on December 9, where she will be signing books. Also, just in case you cannot wait until the Holiday Market, Maggie will be selling a small selection of small batch food gifts at the Gather Here Holiday Market on Sunday, December 2! -Maggie

As I flipped through Katie Workman’s The Mom 100 Cookbook I felt as though we must have met before, been friends or neighbors. She knew me and, more importantly, she knew all my food dilemmas. It was all there, in black and white. With recipe solutions to get the kids fed and out the door, or making lunches that won’t get tossed or returned, or a dish you can cook in 30 minutes, this is a must-have for every busy household striving for good, honest home cooking.

I had earmarked any number of recipes to try, but it was these Chickpea Poppers that really grabbed my attention. Always searching for healthy snack options, this jumped out at me because it was so ridiculously easy, with just a few simple ingredients already in my kitchen. I also loved that along with Katie’s solutions came options – in varying degrees so anyone can tweak it suit all palates. These chickpeas were made with garlic slices and rosemary – my next batch will be the spiced up version.

This solution for a healthy snack is so easy chickpeasy (sorry, couldn’t help myself!). Rinse and strain a can of chickpeas. Pat dry and place on a rimmed baking sheet.

Drizzle with olive oil, rosemary and garlic. Season with a sprinkle of sea salt.

Bake in 375 degree Fahrenheit oven until golden brown, and as she says in her book, do not over bake or they will get tough and hard.

Highly addictive, you cannot have just one. It was a definite hit with the whole family. Perfect for everyday snacking, movie night, or party. Thanks Katie!

The Chickpea Poppers recipe is below.  Before you crank up the oven and get started, why not enter our giveaway to win a free copy of The Mom 100 Cookbook? There are FOUR ways to enter to win. Try all FOUR!

1) Enter once by leaving a comment on this post answering this question: What simple, healthy recipe has been the biggest hit with your family? Any major disasters that you need Katie’s help to find a solution?

2) Enter again by following @eatboutique on Twitter and tweeting: I entered to win @katieworkman100 cookbook. She’ll be signing books @eatboutique Holiday Market on 12/9! More here:

3) Enter a third time by “liking” Eat Boutique on Facebook and leaving a comment on the post that showcases this blog post.

4) Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!

All entries must be made by Sunday, December 2, 2012 at 11:59pm, and a winner will be chosen and notified by Wednesday, December 5, 2012. We can only ship to US residents. There’s not much time so leave your comment now!

Chickpea Poppers

Recipe from The Mom 100 Cookbook, by Katie Workman

Fork in the Road variations: Here are two seasoning combos. These make enough for one 15-ounce can of chickpeas. When you want to use one of the seasonings, separate the oiled and salted chickpeas into two batches on the baking sheet. You can keep the chickpeas on one side as is and toss those on the other side with your choice of seasoning. Double the amounts if you want to season the full recipe.

  • A mixture of 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin
  • A mixture of 1 teaspoon minced fresh rosemary and 1/2 teaspoon finely minced garlic




  • Nonstick cooking spray (I didn't have any so cooked on parchment, and it worked just fine)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 2 table¬spoons olive oil
  • 1 ½ teaspoons kosher or coarse salt, or more to taste


  1. Pre¬heat the oven to 375°F. Lightly spray a rimmed baking sheet with non¬stick cooking spray.
  2. Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. You can continue with Step 3 or go directly to Step 4.
  3. See the Fork in the Road suggestions for seasoning the chickpeas on this page.
  4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.
All photos styled and taken by Jill Chen.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

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  • Athlete Food

    Lately roasted broccoli with a dipping sauce has been a huge hit with the fam.

  • Sha

    A simple, healthy recipe that we love would be sautéed or even better- grilled asparagus with just some olive oil, salt, pepper, and a little fresh garlic. One problem we face is lunch…what to make that’s quick, easy, healthy and somewhat portable in case we are on the go?! Thanks for the great recipe-cant wait to try it 🙂

  • Shila

    Hmm, lately We’ve been loving creamy pumpkin soup on chilly days. Would love some help/guidance on easy entertaining ideas, especially for holiday gatherings 🙂

  • MaryB

    Our favorite simple healthy recipe right now is hummus. So good! I am definitely going to try the Chickpea Poppers soon.

  • MaryB

    I’m a email subscriber.

  • Cheryl W.

    Our family is obsessed with making healthy Kale chips. We have made many of batches and we just can’t get enough. I will have to try the Chickpea and see how it goes over.

  • Cheryl W.

    I like you on Facebook (Cheryl HeartnSoulmom). Left a comment.

  • Cheryl W.

    I am an email subscriber.

  • Denise Woodward

    Jill, isn’t that a great recipe. I have that book as well and love it even though I am not a mom!

  • I’d love to try this recipe, since I don’t love chickpeas but love crunchy textures! We love simple kale chips with a honey sriracha dip!

  • Julia

    I like making healthy microwave popcorn by simply putting 1/4 cup kernels in a brown paper bag, microwaving for 2 minutes, and seasoning with some salt, pepper, oregano, and olive oil.

  • Julia

    Just signed up for the email list!

  • Kiddos love anything dip related so we do hummus and yogurt dips.

  • I make dips using greek yogurt as a base. I usually put lemon juice and spices or something similar. It can be spread on anything or eaten with veggies.

  • Meagan

    hmm biggest hit, oddly – roast chicken! biggest problem FRENCH FRIES! why oh why can’t I make a crispy french fry? Every time I try, it is just much for french fry treat night

  • Meagan

    Also, signed up for the email list! Thanks!

  • Rachel

    Favorite easy recipe is guac. So simple, but so amazing.

  • Heidi

    Sweet potato oven fries, or just about any oven roasted veggie – yummy!

  • Suzy Berryman

    I make kale chips for my family and they LOVE them even my 21 month old =)

  • Janet

    Not really a recipe but we love Honeycrisp apples and sharp cheddar cheese. I’d like a healthy way to make tortilla chips.

  • Lara Burns

    My family loves steel cut oats in the morning. You can tailor it to the season…at this time of year we mix in a spoonful of apple butter and top it with homemade granola. Yum!

  • Liz

    I love making a big pot of soup/curry/chili/stew for friends and family. I just throw a bunch of ingredients together, keep it warm on the stove, and offer some simple toppings for people to add. I’m always looking for easy apps that are a bit fancier, though (maybe to be paired with cocktails?).

  • Liz

    Liked on Facebook (via Liz Looker)

  • Liz

    Subscribed to mailing list (via eatingplaces)

  • Maj-le B.

    My family’s favorite simple meal is the tao bar. Soft corn tortillas, fresh salsa, protein, lettuce and tomatoes. The issue I need help with always is how to make meals in the least amount of time with the least amount of ingredients.

  • Flynn

    Edamame – boiled for a few minutes in salty water.

  • Cassie Ducharme

    Black bean burgers are a favorite!

  • Cassie Ducharme

    I follow Eat Boutique on twitter and tweeted the contest!

  • Cassie Ducharme

    Like Eat Boutique on Facebook and left a comment on the post!

  • Cassie Ducharme

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  • Maj-le B

    Turkey meatloaf with sun dried tomatoes and feta cheese from Giada de Laurentis; cookbook. Tasty, healthy and can be frozen.