This traditionally vegan socca, or farinata, is topped with a spring cucumber and lentil salad for a fresh and light dinner. Socca is gluten free, made with chickpea flour, and very high in protein - and it tastes great, too.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Resting Time 1 hourhour
Total Time 22 minutesminutes
Servings 2people
Ingredients
Socca
1cupchickpeagram flour
1cupwater
2tablespoonsolive oil
2clovesgarlicminced
1teaspoonpepper
½teaspoonsalt
1tablespooncoconut oilfor coating the pan
Cucumber and Lentil Salad
1large cucumbersliced thinly lengthwise*
1cupcooked french lentils
1clovegarlicminced
1tablespoondill*
2tablespoonslemon juice
2tablespoonsolive oil
¼teaspoonsalt
¼teaspoonpepper
Instructions
Socca
Whisk all of the ingredients together in a medium bowl until fully combined. Cover and let this sit for an hour (or up to 12 hours).
Once the batter has rested, heat your oven to 500F/260C. Place a cast iron pan* in the oven while it's heating to get the pan hot. Once the oven has reached temperature, carefully remove the pan (it will be very hot) and add the coconut oil to coat it.
Pour the batter into the hot pan and return it to the oven. Bake for 12-14 minutes, or until it's turning golden and pulling away from the edges. Let it rest for a few minutes before serving.
Cucumber and Lentil Salad
Mix everything together in a large bowl. Serve on the socca or on the side if you prefer. Top with toasted pine nuts.
Notes
1. You can bake the socca in a parchment lined baking tin, but the texture will be different. You can also cook it on the stovetop like a crepe. Making it in a cast iron pan is the best, though. 2. I used a vegetable peeler to get the cucumber to look the way it does in the pictures. 3. Fresh dill is great, but it's not always available, and freeze-dried makes a good substitute.