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–+ servings

Socca - Niçoise chickpea pancake

Socca is only a few ingredients, finished in the oven and perfect for an easy snack or as the base of a healthy meal. This socca is topped with a parsley oil salad, but really you can add whatever you want to make it your own.
Prep Time 10 minutes
Cook Time 11 minutes
Servings: 2 pancakes

Ingredients

  • 1 cup chickpea flour
  • 1 tsp olive oil
  • 1 cup cool water
  • salt and pepper to taste
  • 1 tbsp olive oil, for coating the pan
For the parsley oil salad
  • 1 bunch parsley, leaves and stems,
  • 3 cloves garlic
  • 1 lemon for juicing
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 1/2 lb microgreens or salad greens of choice
  • 1 tbsp hemp hearts

Instructions 

  1. Begin by preheating the oven to 425F. Put a heat-proof skillet or cast iron pan into the oven to preheat with it.
  2. Whisk together the chickpea flour, 1 tsp of olive oil, water and then season with salt and pepper to taste. Whisk thoroughly so there are no clumps
  3. When the oven is ready, remove the pan, drizzle with a bit of olive oil and pour about half of the socca batter into the pan. Immediately put the pan in the oven and bake for 15 minutes.
  4. Remove the first socca and repeat again with the second. The amount of socca you can make will vary based on your pan size.
  5. While the socca is cooking, make the dressing by blending together the parsley, garlic, lemon juice, 1/3 cup olive oil and salt and pepper to taste.
  6. Blend until smooth and toss the salad greens with the dressing. Add in the hemp seeds.
  7. When the socca is finished, immediately serve with the salad on top and enjoy :)