Chickpea Socca with Avocado-Tomato-Corn Salad

INGREDIENTS

for the socca: makes approx. one 8-inch socca

1/4 cup chickpea/garbanzo bean flour

1/4 cup plus 2-3 tablespoons warm water

1/4 teaspoons salt

1 teaspoon olive oil

olive oil/avocado oil spray

for the salad:

1/2 medium avocado, diced

1/3 cup cherry tomatoes, halved or quartered

1/4 cup fresh corn kernels

3-4 tablespoons chopped cilantro

thinly sliced red onion

thinly sliced jalapeño 

2 teaspoons or more fresh lime juice

1.5-2 teaspoons or more olive oil

1/4 teaspoon or more himalayan pink salt

black pepper 

METHOD

1. In a bowl, whisk together chickpea flour, salt, water, and oil until no clumps remain. Refrigerate for 1-2 hours or longer. Bring to room temperature before making soccas.

2. Prepare salad - add avocado, tomato, corn, cilantro, onion, jalapeno, lime, olive oil, salt, and pepper to a bowl. Toss well. Taste and adjust for seasoning.

3. Heat up a pan (preferably cast-iron or non-stick but stainless steels works as well) over medium-heat. Spray with oil or add a heaping 1 teaspoon of oil to the pan. Let it heat up for a minute.’

4. Add about 3-4 tablespoons of socca batter to the pan and swirl around to create a thin layer. Cook for about 4 minutes, or until golden brown underneath. Flip and cook for another minute. Repeat with remaining batter.

5. Serve salad on top of socca. Enjoy!