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.

A chickpea pancake has been topped with vibrant spring greens and a creamy, green herb sauce.

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.

Two slices of green goddess spring socca, a socca recipe made with fresh greens and a creamy herb dressing, are on a small serving plate.

What is socca?

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.

How to make socca

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.

Two small slices of a chickpea flatbread, topped with avocado and greens, are on a white serving plate.

Green goddess spring socca ingredients

Chickpea flour

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

Olive oil helps to make the batter tender, and it’s also present to prevent sticking when the socca hits the warm skillet.

Tahini goddess dressing

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.

A vegan green goddess socca flatbread rests on a white plate. It's topped with green vegetables and sauce.
A chickpea pancake has been topped with vibrant spring greens and a creamy, green herb sauce.
4.84 from 6 votes

Green Goddess Spring Socca

Author – Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients

Instructions

  • Whisk together the chickpea flour, salt, 2 teaspoons olive oil, and water, until no clumps remain. Allow the socca batter to rest and thicken for at least 30 minutes, and up to 2 hours. In the meantime, preheat your oven to 450F and place a 10 or 12-inch skillet into the oven.
  • Add one teaspoon oil to the skillet and swirl or brush it around to coat. Pour the socca batter into the hot skillet (it’ll sizzle, so be careful!). Transfer the skillet to the oven and bake for 10-15 minutes, or until the socca has set and the top is golden. For a crispy top, you can bake for 10 minutes, raise the oven heat to a broil, and put the socca in the broiler for the last 2 minutes of cooking.
  • While the socca bakes, blend all green goddess dressing ingredients together till smooth.
  • When the socca is ready, brush the top with the remaining teaspoon oil. Top with the greens and avocado slices, then drizzle generously with the green goddess dressing. Serve.
A close up, overhead image of a vegan socca flatbread, which is smothered in a bright herb sauce and vegetables.

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.

Happy springtime!

xo

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Recipe Rating




    23 Comments
  1. 5 stars
    This was so delicious and the dressing was so good. If you omit most of the water for the dressing you can make it into a spread to put on toast. Everyone loved it and will be cooking it tomorrow for a dinner party.

  2. This looks so flavorful and refreshing but at the same time satisfying. I found some chickpea pea flour the other day, never used it before, so I’ve bookmarked this recipe and looking forward to trying it. Thanks!

  3. 4 stars
    I always love to try and eat new recipes. This green goddess spring socca recipe looks delicious and I will definitely try to make this with the help of your mentioned steps. Thanks for sharing it with us.

  4. 5 stars
    Only 1 cup of cp flour for all, should be ok for keeping low carbs, healthy nutritious! Love it o.O

  5. I’ve been wanting to try socca for so long and just haven’t gotten around to it. I want to make it happen soon though and I’ve been reading so many different recipes. I noticed that this one here uses less water than the one in your cookbook- does this make for a sturdier version? With the abundance of so many bright and fresh toppings, what a beautiful spring lunch.

  6. I’ve never come across socca before, yet it looks sooooooo good! I follow a simple rule, if it’s green, it’s good. Thanks for this great recipe.

  7. So pretty Gena! And congratulations on your collaboration with Little Choc Apothecary! That sounds like a lot of delicious fun. 🙂 xoxo

  8. I recently discovered socca and I LOVE it! So excited to try this version. It looks so fresh and full of the spring flavors I have been craving!

  9. This is bursting with spring and freshness, socca is one of my favorite flavors – ever. And the sound of this dinner! So exciting Gena! Based on your last comment on my site, know that I love you and am sending cookies and sunshine your way. Constantly. Hugs upon heaping hugs to you Gena. And have so much fun next week at this dinner, wish I could beam myself there!