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RECIPES: VEGAN SALADS

SOCCA WITH LEMON ARUGULA SALAD

August 09, 2020 by Renee Tavoularis

SOCCA WITH LEMON ARUGULA SALAD

Chickpea flour, also known as gram flour, is an excellent item to keep in your pantry for quick weeknight meals. The flour is naturally gluten-free, loaded with protein and can be quickly be turned into socca, a type of flatbread popular in France. Pair it with a simple salad for a nutrient-rich, plant-based meal that is sure to fill you up.

SERVES 4 - 6
15 MINUTES PLUS 30 MINUTES REST TIME
VEGAN
GLUTEN-FREE

Ingredients

For the SOCCA:
1 ¼ cup chickpea flour
1 ¼ cup warm water
2 tablespoons olive oil, plus more for greasing the skillet
½ teaspoon sea salt

For the LEMON & ARUGULA SALAD:
3 cups arugula
3 tablespoons olive oil
1 lemon, zested and juiced
1 teaspoon maple syrup
1 shallot, minced
½ teaspoon sea salt
½ teaspoon ground black pepper

Instructions

  • Preheat the oven to 450F. Place a 12-inch cast iron skillet or oven safe skillet in the oven.
  • In a large bowl, prepare the socca batter by whisking together the chickpea flour, warm water, olive oil and salt until smooth. Set aside for 30 minutes.
  • After 30 minutes, turn the oven’s broiler on high and place the skillet under the broiler for 2 minutes. Carefully brush some olive oil into the skillet to grease it well.
  • Pour the socca batter into the skillet and ensure it is evenly distributed.
  • Place the skillet under the broiler and cook for 6-8 minutes or until the top is lightly golden brown and the edges are crisp.
  • While the socca cooks, whisk together the 3 tablespoons of olive oil, lemon juice and zest, maple syrup, shallot, sea salt and black pepper in a large bowl. Add the arugula and toss well to coat.
  • Remove the socca from the oven and carefully cut into wedges. Serve the wedges with the salad.

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