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Chickpea socca with tofu green goddess greens
A tasty and hearty veggie-inspired meal.
YIELDS
2
TO
4
Ingredients
Socca
- 1 cup (120 g) chickpea flour
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1 cup (250 ml) water
- 2 tablespoons olive oil, divided
Green Goddess Greens
- 1/2 cup lightly packed parsley
- 1/2 cup lightly packed basil
- 1/4 cup roughly chopped chives
- 2 to 3 tablespoons tarragon
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon Dijon mustard
- 1/2 cup (120 g) silken tofu
- 2 tablespoons tahini
- 3 to 4 tablespoons water, if needed
- Kosher salt and black pepper
- 3 to 4 handfuls arugala
- 2 green onions, thinly sliced
- 1 handful herbs, roughly chopped
Directions
Socca
- Place a nine to 10-inch cast iron skillet into your oven and heat it to 475ºF.
- Whisk together the chickpea flour, garlic powder, and salt in a large bowl. Add in the water and one tablespoon of olive oil and whisk to combine. Set aside for 20 to 30 minutes to hydrate the flour.
- Remove the hot skillet from the oven and add in the remaining tablespoon of oil, swirling the pan to coat the bottom. Pour the batter into the pan and bake for 18 to 20 minutes or until well-browned around the edges.
Green Goddess Greens
- Meanwhile, prepare the greens. Add the parsley, basil, chives, tarragon, garlic, lemon zest, lemon juice, mustard, tofu, and tahini to a food processor and blitz into a smooth sauce. If needed, add water, one tablespoon at a time to make a pourable dressing. Season to taste with salt and pepper.
Serve
- Turn the broiler to high and broil the socca for one to two minutes or until the top is lightly golden. Remove the socca from the pan, cut it in half or into quarters and top each with some arugula and herbs. Drizzle the dressing overtop and serve any extra dressing on the side. Enjoy!
