Chickpea Socca with Cucumber-Avocado Salad

INGREDIENTS

for the socca:

1.5 cups chickpea flour

1.5 cups plus 2 tablespoons warm water

1.5 teaspoons salt

2 tablespoons olive oil

olive oil/avocado oil spray

for the salad:

Celery, sliced

Cucumber, diced

Cherry tomatoes, quartered

Kalamata olives, quartered

Red onion, finely diced or green onion, sliced (optional)

Radish, diced

Chopped herbs such as parsley, cilantro, mint, and/or dill

Dressing (lemon-olive oil-garlic or my pomegranate molasses vinaigrette)

garnish with feta cheese (optional)

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 celery, cucumber, tomato, olives, onion, radish, and herbs to a large bowl. Add dressing and toss together. Taste and adjust for seasoning.

3. Heat up a pan (preferably cast-iron but stainless steels works as well) over medium-heat. Spray with oil or add a heaping 1/2 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 and garnish with feta choose, if using. Enjoy!