Chickpea Flatbread
Recipe inspiration and credit: Jamie Kilgore
Prep time: 10 mins
Cook time: 10 mins
Socca is a simple flatbread traditional among many European cultures. The three main ingredients in this recipe (chickpea, avocado, artichoke) combined provides over 6 grams of fiber per serving. It’s delicious, easy to make, and can be served for lunch, dinner, or as an appetizer. Plus it’s GF, DF, and all plants!
Serves: 4-8
Ingredients for Flatbread
1 cup organic (sprouted) chickpea flour
1 cup warm water
2 tablespoons extra virgin olive oil
1 teaspoon of salt
1 teaspoon any herb or spice of choice (cumin, parika, pepper, etc)
Ingredients for Avocado Salad
1 large avocado diced or mashed
3/4-1 cup chopped artichoke (jarred in water or defrosted)
2 tablespoons of fresh chives, cilantro, or basil
2 tablespoons of chopped mild pepper or seeded tomato
Juice of one lemon
Salt and pepper to taste
Instructions
Preheat oven to 450 degrees.
Whisk flour, salt, and warm water together. Whisk in oil.
Let batter rest while you prepare the salad.
Combine all ingredients for the avocado salad. Set aside
Drizzle additional olive oil to coat a 10” cast iron skillet or cake pan. Add batter.
Bake for 8-10 minutes or until sides begin to pull away from the pan and center is set.
Rest for 10 minutes and serve with Avocado Salad.
Notes: This can be made in any size cast iron skillet over a grill or fire. Baking times vary accordingly.