Socca is an Italian unleavened chickpea flour flatbread. It is naturally gluten-free and vegan. Topped with a colorful vegetable salad and tahini dressing, it makes a healthy and delicious weekend brunch
All of the below vegetables are julienned or cut into strips
For the Tahini Dressing
In a mixing bowl, mix together lentil flour, water, olive oil, and salt. Whisk till there are no lumps. Set aside for 10-15 mins.
Meanwhile prepare all the vegetables and keep separate.
To make the tahini dressing: rapidly whisk together tahini, lemon juice, maple syrup, olive oil and warm water in a small bowl. At beginning it may feel like the tahini is breaking up but continue whisking and it will soon come together to a smooth flowing consistency. Add more water if needed.
Heat a skillet on medium flame. Spray a little olive oil (you just need to do this once for the first one to prepare the pan) and pour half the batter into the hot pan.
Cook on medium heat till the sides are golden and start to loosen up (about 2-3 mins). Sprinkle Za’atar (or pepper) on the uncooked side and flip. Cook for another 2-3 mins until the bread is cooked on both sides. It might balloon up a little from the center, which is fine.
To Serve: Place Socca on the serving plate. Add salad leaves, peppers, beetroot, and carrot strips. Drop the tomato halves on top and let them roll where they go. Sprinkle pumpkin and sunflower seeds and fresh coriander. Drizzle the tahini dressing. Serve more dressing on side.
Nutritional Information is the approximate value for 1 of 2 servings.
Use a simple lemon-olive oil dressing if you don't want to use tahini.