Socca (Chickpea Flour) Flatbread with Tomato and Olive Salad is a wonderful between-meal snack option. This flatbread is similar to a savory pancake and it’s fun to top it with your favorite ingredients — or to simply snack on it as-is.
Are you a snacker? I am, for sure, and I can go savory or sweet. I’ll admit it: sometimes I make good snack choices, and sometimes I don’t. Socca flatbread with tomato and olive salad is a savory snack you won’t feel bad about eating.
Socca is gluten free since it’s made with chickpea (or garbanzo bean) flour, and the best way I can describe it would be as a cross between a flatbread and a pancake or crepe.
I’ve read that socca is a popular snack in the south of France, near Nice. I’ve never been to that part of France, but if the snacking is this good, I can’t wait to visit!
You might like another Mediterranean-inspired snack option like my Greek Nachos with Tzatziki Sauce. It’s perfect for nibbling on as you watch the NBA Playoffs (go Cavs!) or during movie night.
If you like snacks that are on the sweet side of the scale, you’ll enjoy these Blueberry-Pistachio Marshmallow Cereal Bars. So fun!
Although I think socca is traditionally served plain (I added fresh thyme to the mix), it can easily turn into an appetizer for a get together. I love it topped with the simple tomato and olive salad that I made, but there are so many great options you could try.
What are your go-to snacks? Hummus is always a favorite with me, and it’s so easy to make at home. Thinking about it, I really need to whip up a batch of my Spiced Edamame Hummus. I haven’t made it for a while and I forget about its vibrant color and big flavor!
If you’ve never tried socca before, give it a try. I made mine with a cast iron skillet, but if you don’t have one, use another oven-safe skillet instead.
Socca Flatbread with Tomato and Olive Salad is a savory, healthy snack that will satisfy, for sure!
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Yields Serves 2-4
Save Recipe4.9 based on 13 review(s)
Ingredients
- 10-12 cherry tomatoes, cut into halves, seeds removed
- 1/4 cup black pitted olives, rough chopped
- 3 tablespoons red onion, diced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 to 1-1/2 tablespoons fresh lemon juice
- 3 tablespoons fresh parsley leaves, torn
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chickpea (or garbanzo bean) flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup water
- 2 tablespoons olive oil
- 2 teaspoons fresh chopped thyme
- 1 teaspoon butter
- Optional: Parmesan cheese to sprinkle on as garnish
Instructions
- Combine all the ingredients in a medium bowl and mix well. Refrigerate until ready to use.
- Add the chickpea flour to a medium bowl. Add the salt and black pepper, and whisk to combine.
- Add the water to the flour mixture, a little at a time and whisk it until a smooth batter forms.
- Add the olive oil and whisk to combine, then the thyme. Set the batter aside for about 10 minutes.
- Preheat the oven to 450 degrees F. Add 1 tablespoon olive oil to a 10-inch cast iron skillet. When the oven is ready, the empty skillet to the oven for about five minutes.
- Pour the batter into the skillet and cook for 10-15 minutes or until the center is firm and the edges begin to slightly pull away from the sides of the pan.
- Brush the butter over the top of the flatbread, turn the oven to broil, and cook for a few minutes or just until lightly golden.
- Remove the socca and allow it to cool. Cut it into wedges and serve it sprinkled with Parmesan cheese and the tomato and olive salad over the top or on the side.
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