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.
Whisk the chickpea flour, water, olive oil, garlic, pepper, and salt in a medium bowl until fully combined. Cover and let this sit for one hour (or up to 12 hours).
150 grams chickpea flour, 250 ml water, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon black pepper, 1/2 teaspoon sea salt
Once the batter has rested, heat your oven to 220°C (450°F). Place a cast iron pan in the oven while it's heating to heat the pan as well.
Once the oven is preheated, carefully remove the pan (it will be very hot) and add the coconut oil to coat it.
1 tablespoon coconut oil
Pour the batter into the hot pan and return it to the oven.
Bake for 13-15 minutes, or until the pancake is lightly golden golden and pulling away from the edges. Let it rest for a few minutes before removing from the pan and serving.
Cucumber and Lentil Salad
Mix the cucumber, lentils, garlic, dill, lemon juice, olive oil, salt, and pepper in a large bowl. Serve on the socca or on the side if you prefer. Top with extra herbs and/or nuts if you're like.
1 large cucumber, 150 grams cooked French lentils, 1 clove garlic, 1 small handful fresh dill, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
Notes
* I used a vegetable peeler to get the cucumber to look the way it does in the pictures.