This green vegan goddess spring socca is a fresh, flavorful, gluten-free meal! A crispy-on-the-outside, tender-on-the-inside chickpea pancake is topped with fresh spring greens, avocado, and an irresistable green goddess dressing. It’s a perfect plant-based recipe for spring lunches and entertaining.
Socca—a crispy, French chickpea pancake—is a lovely meal for anytime of year. But for whatever reason I’m always most compelled to make it in the springtime. I think it has to do with the weather getting warmer. I become ready to break out of grain bowls and soups for lunch, more eager for flatbreads, toasts, and salads.
This vibrant, vegan green goddess spring socca is layered with avocado slices and fresh greens, then smothered with tahini green goddess dressing. It’s the same dressing that I shared recently in a tofu club sandwich. Since then, I’ve been putting it on everything!
The meal is so easy to make, and it’s perfect for slicing and sharing.
Socca, as a name for chickpea flatbread, originated in Nice, France. But chickpea flatbread is thought to have originated in Italy, where it’s known as farinata.
No matter the name or origin, this is a savory flatbread that’s crispy on the outside, tender on the inside. It’s quick and easy to make, and it’s also gluten-free! This makes it a great alternative to traditional toast or wheat flatbread.
This green goddess spring socca is all about contrast. Crisp greens, creamy avocado, cool toppings are piled over a warm chickpea pancake. You can serve the socca with a soup or a nice salad for an easy lunch. Or, you can slice it up and serve it as an appetizer with friends.
I think that making socca begins with a step that’s similar to making pancakes. As with pancakes, you’ll need a very hot skillet (I use my cast-iron skillet) and plenty of oil to keep the socca crispy.
To make the socca batter, you’ll simply mix chickpea flour, salt, some oil, and water. Once the batter is mixed, you pour it into the hot, oiled pan.
Where socca making differs from pancake making is that the socca finishes cooking in the oven. You start by pouring the batter into your hot skillet, but the skillet is immediately transferred to the oven. There, it cooks up to crispy perfection. I like to give my socca a minute or two under the broiler to finish it up.
Chickpea flour is also sometimes called besan. I usually pick mine up online, but it’s available in more and more grocers these days!
Olive oil helps to make the batter tender, and it’s also present to prevent sticking when the socca hits the warm skillet.
The tahini goddess dressing I use in this recipe has become a staple in my home. But you can use another creamy dressing to top the socca instead! Some of my favorite options include tahini mint dressing, delightfully green tahini dressing, and roasted garlic dressing.
If you give the green goddess spring socca a try, let me know what you think. I’m guessing it would be lovely with steamed asparagus, baby broccoli, or even sautéed kale.