Chickpea Flatbread With Zucchini Salad Recipe

June 14, 2016
by Merce Muse for Thrive Market
Chickpea Flatbread With Zucchini Salad Recipe

Rarely seen outside of Provence, socca—a traditional chickpea flour flatbread—deserves a place on the dinner table, and takes just a few minutes to cook in a hot skillet. Though you'd probably find them plain in the Nice market square,  we finished ours with a lemony salad of zucchini, watermelon radishes, and feta. Experiment with different toppings to customize the dish.

Chickpea Flatbread With Zucchini Salad

Yield: 6 servings
Active Time:

Ingredients

For the flatbread:
2 1/4 cups sprouted garbanzo bean flour
1 clove garlic, grated
2 tablespoons olive oil, plus more for frying
Sea salt

For the salad:
2 zucchini, sliced lengthwise into thin ribbons
1 watermelon radish, thinly sliced
1/3 cup mint leaves
3 tablespoons chopped chives
Zest of 1 lemon
Juice of 2 lemons
2 tablespoons olive oil
1/4 cup crumbled feta
2 tablespoons sunflower seeds
Sea salt and freshly ground pepper

Instructions

Make the batter
Whisk together chickpea flour, garlic, and olive oil. Add 2 cups water, 2/3 cup at a time, whisking to incorporate after each addition. Whisk in 2 large pinches of salt.

Fry the flatbread
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Pour in 1/4 cup batter and cook for 3 to 5 minutes, until bottom is crispy. Flip and cook 1 minute more. Transfer to a plate and repeat with remaining batter.

Make the salad and serve
Toss all ingredients together in a medium-sized bowl and season with salt and pepper. Top soccas with salad to serve.

Photo credit: Paul Delmont

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This article is related to: Food, Gluten-Free, Vegetarian, Recipe, Lunch, Dinner, Bread Recipes

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