Cucumber and Lentil Salad Topped Socca |

Cucumber and Lentil Salad Topped Socca

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 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 22 minutes
Servings 2 people



  • 1 cup chickpea gram flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil for coating the pan

Cucumber and Lentil Salad

  • 1 large cucumber sliced thinly lengthwise*
  • 1 cup cooked french lentils
  • 1 clove garlic minced
  • 1 tablespoon dill*
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper



  1. 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).
  2. 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.
  3. 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

  1. Mix everything together in a large bowl. Serve on the socca or on the side if you prefer. Top with toasted pine nuts.


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.