Crispy Socca With Pear And Arugula Salad 

This nutty, herby and naturally gluten-free socca recipe is made from chickpea flour. Warm from the oven, it’s topped with a pear, arugula and parmesan salad.If you’ve never had socca before, you’re in for a treat. So what is it? It’s a naturally gluten-free crepe/flatbread (depending on how thick you make it) made from chickpea flour. It’s popular in the Provence region of France and frequently eaten as street food, served up warm and smelling all kinds of delicious and nutty.I love socca as it’s literally only 3-ingredients – chickpea flour, water, oil – plus any flavor additions like herbs and spices. You can make it thin and crispy (as this recipe is today) or thicker like a traditional flatbread. I like it thin when I top it with salads and thicker when I make it more pizza-like with cheese, meat and heartier toppings.

The topping on this crispy socca is a super easy pear, arugula and parmesan salad, which is perfect for summer. But feel free to use any salad ingredients you have on hand (in other words, use up all the seasonal leftovers you’ve got in your fridge!). Enjoy!

Ingredients:

• 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