(gluten-free, grain-free) Crispy socca with pear and arugula salad. Made with chickpea flour, this crispy socca becomes the perfect base for a delicious and healthy salad.
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5 from 2 votes

Crispy Socca with Pear and Arugula Salad

This nutty, herby and naturally gluten-free socca is made from chickpea flour. Warm from the oven, it's topped with a pear, arugula and parmesan salad.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Appetizer
Cuisine: French
Keyword: Socca, socca recipe
Servings: 4 slices
Calories: 218kcal
Author: Lisa Bryan

Ingredients

Socca

  • 1/2 cup chickpea flour also known as garbanzo bean flour or besan flour
  • 1/2 cup water plus extra for thinning if needed
  • 1/2 tsp sea salt
  • pepper to taste
  • 3 tbsp olive oil divided
  • 1 small shallot thinly sliced (approx 1/4 cup)
  • 1 clove garlic minced

Salad

  • 1 pear thinly sliced
  • 3/4 cup arugula loosely packed
  • 1/2 tbsp olive oil
  • 2 tsp lemon juice
  • shaved parmesan
  • salt and pepper

Instructions

  • Preheat oven to 450 degrees fahrenheit. Add an empty 10-inch cast-iron pan into the oven and heat for 10 minutes.
  • In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter. Set aside.
  • In a small sauté pan, heat 1 1/2 tablespoons of olive oil on medium heat. Add the garlic and shallot and sauté for one minute, until translucent.
  • Pour the entire contents of the sauté pan (garlic, shallot and oil) into the batter and whisk again.
  • Wearing oven mitts, carefully remove the cast-iron pan from the oven. Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan. Place the pan back in the oven and cook for 12 minutes, until golden.
  • While the batter is cooking, make the salad by gently tossing the pear, arugula, olive oil and lemon juice together in a bowl.
  • Carefully remove the socca from the oven and use a spatula to transfer it to a paper towel to blot dry. Place the socca on a plate and top with the salad, shaved parmesan, salt and pepper.

Nutrition

Calories: 218kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 384mg | Potassium: 213mg | Fiber: 3g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 4.2mg | Calcium: 76mg | Iron: 1mg