I love this recipe because it is easy, delicious, adaptable and extremely healthy. Socca is made with garbanzo flour, which is made from chickpeas. It’s loaded with fiber and protein, low in fat and high in flavor. Now add to it these yummy toppings (or any veggie substitutions you prefer) and you’re building up the vitamins, minerals, and fiber that fuels your body and supports your immune system. Let’s start this spring focusing on eating delicious and healthy meals that nourish our bodies and minds!
And if you like this recipe, I bet you’ll love all the recipes in our Thirty30 eBook, with 30 easy, healthy, plant-based recipes that you can make in 30 minutes or less! Learn more about it here.
- Baking sheet (9x12 or larger)
- Parchment paper OR Silpat
- Mixing bowl
- Flat wooden cutting or serving board
- 1 cup + 1 tsp garbanzo flour
- 1 cup water
- 2 cloves garlic, minced
- 1 tbsp fresh basil, chopped OR 1 tsp dried basil
- 1 tbsp fresh oregano OR 1 tsp dried oregano
- 1 pinch sea salt
- black pepper to taste
- olive or avocado oil to lightly grease the baking pan
- 1/2 cup hummus
- 1 handful of arugula can sub other greens of choice
- 1/2 cup sliced radishes watermelon, purple daikon, French or breakfast radish are great, or any other radish of choice
- 1/2 zucchini, sliced thin
- 1/4 yellow bell pepper cut into bite-sized pieces
- Preheat oven to 375
- Line a baking sheet with parchment paper or use a Silpat (silicon mat). If using a Silpat, rub about 1/4 tbs oil on top of the mat to avoid sticking.
- Put garbanzo flour into a mixing bowl and add the water to it, mixing with a whisk until well-blended and smooth.
- Stir in garlic, basil, oregano, salt and pepper and pour onto the prepared baking sheet, spreading mixture to cover about 9X12 as evenly as possible.
- Bake for 15 minutes, monitoring after 10 minutes. You want to see the flatbread start to crack a little, then remove from the oven.
- Allow to cool, remove from pan onto flat wooden board and top with hummus and other toppings.