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Chickpea Flatbread With Zucchini Salad Recipe

June 14, 2016

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: 13 minutes
Total Time: 20 minutes

Ingredients

For the flatbread:
2 1/4 cups sprouted garbanzo bean flour
1 clove garlic, grated
2 tablespoons olive oil, plus more for frying
2 cups water
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 water a 1/2 cup at a time, whisking to incorporate after each addition. (You may not need it all.) 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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Merce Muse

Thrive Market Food Editor

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