Recipe courtesy of Mary Berg
Chickpea Socca with Tofu Green Goddess Greens
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- Level: Easy
- Total: 1 hr (including resting time)
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 267
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 450 mg
A tasty and hearty veggie-inspired meal.
- Level: Easy
- Total: 1 hr (including resting time)
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 267
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 450 mg
Ingredients
Socca:
Green Goddess Greens:
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Directions
- Place a 9- to 10-inch cast-iron skillet into your oven and heat it to 475 degrees F.
- Whisk together the chickpea flour, salt and garlic powder in a large bowl. Add in the water and 1 tablespoon of the olive oil and whisk to combine. Set aside to hydrate the flour, 20 to 30 minutes.
- Remove the hot skillet from the oven and add in the remaining tablespoon of oil, swirling the pan to coat the bottom. Pour the batter into the pan and bake until well-browned around the edges, 18 to 20 minutes.
- Meanwhile, prepare the greens. Add the basil, parsley, chives, tarragon, mustard, garlic, lemon zest, lemon juice, tofu and tahini to a food processor and blitz into a smooth sauce. If needed, add water, 1 tablespoon at a time, to make a pourable dressing. Season to taste with salt and pepper.
- Turn the broiler onto high and broil the socca until the top is lightly golden, 1 to 2 minutes. Remove the socca from the pan, cut in half or into quarters and top each with some arugula, green onions and herbs. Drizzle the dressing overtop and serve any extra dressing on the side.
