Socca Salad – Gluten Free!

This is the original recipe, I made a few changes to the toppings because I did not have all the ingredients on hand. Everything else was cooked as instructed.

So, what is a socca? Socca is a traditional dish from France. You can make all sorts of things out of socca such as pizza, flatbread, or have it plain. The main ingredients for the batter are always going to be chickpea flour, water, and olive oil. What I love most about this is that it’s made with chickpea flour which is a 100% gluten free and a good source of protein!

Fun fact: In some parts of France, Socca is sold as a street food over fiery grills which is then served as flat breads with sprinkled Salt and Pepper. Interesting eh?




  • 1 cup chickpea flour
  • 1 teaspoon fine sea salt
  • freshly ground pepper, to taste
  • 1 cup + 1-2 teaspoons water
  • 4 tablespoons olive oil, divided
  • 2-3 garlic cloves minced


  • 5-6 small vine tomatoes – I used regular tomatoes, just cut in small pieces
  • 1 medium zucchini (about 1 heaping cup), sliced into 1/4″ thick slices – I used steamed broccoli and roasted red & green peppers
  • olive oil
  • salt + pepper
  • 1/2 cup cooked quinoa
  • 2 cups mixed baby greens – I used a mix of spinach and kale. I added some olives as well.
  • 2 teaspoons lemon juice
  • 3-4 tablespoons hummus or tahini yogurt sauce – I used greek yogurt 
  • herb flowers or torn squash blossoms, for serving (optional)


Socca batter

  • in a medium bowl, whisk together the flour, salt, and pepper; whisk in 1 cup of water – batter should be similar to thin pancake batter (but not as thin as crepe batter), if batter is too thick, add water a teaspoon at a time until batter has thinned out.  drizzle in 2 tablespoons of olive oil, and the garlic, whisk until thoroughly combined.  let mixture sit for 30 minutes or up until 12 hours lightly covered with a dishtowel.


  • preheat oven to 400° F and line a small baking sheet with parchment paper, set aside.  in a small bowl toss together the tomatoes, zucchini, and 1 1/2 teaspoons olive oil, season with salt and pepper.  turn out onto the lined baking sheet and bake until tomatoes are burst and zucchini is tender, about 12-14 minutes. (if you’re using smaller tomatoes like grape or cherry, cook time may be less.) remove from oven and let cool.  combine the quinoa and greens in large bowl, then add the cooled roasted vegetables, set aside.


  • when you’re ready to make the socca, place a 10-12″ cast iron skillet (or an oven proof skillet) on an oven rack in the bottom third of your oven, then preheat to 450° F.
  • once the oven is preheated, carefully remove the skillet from the oven, pour the remaining 2 tablespoons of oil into the skillet and gently swirl the pan to distribute the oil.  give the socca batter one last whisk and then pour it into the skillet, swirling to evenly cover the pan.  quickly place back into the oven and bake for 12 minutes, until the edges are lightly browned; turn oven temperature up to 500° F and cook for another 2-3 minutes, until edges are crisp and browned and top of socca is golden.
  • remove skillet from oven, and let it rest while you dress the salad.  drizzle salad with 3 teaspoons olive oil, and lemon juice, season with salt and pepper.  use a spatula to lift the socca from the pan and place on a large cutting board. slice the socca in half, or serve whole and top with hummus or yogurt, and the burst tomato and roasted zucchini salad.

I hope you guys enjoy this easy, tasty dish as much as we did! If you do end up making it, make sure to share your thoughts on the comment section below or on social media.






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