Socca is a lovely meal for anytime of year, but for whatever reason I’m always most compelled to make it in the springtime. It’s something about the weather getting warmer: I’m ready to break out of grain bowls and soups for lunch, more eager for flatbreads and toasts and salads. This simple green goddess spring socca is layered with avocado slices and fresh greens, then smothered with the vibrant, tahini green goddess dressing I shared a couple weeks ago (I’ve been putting it on everything lately). It’s so easy to make, and it’s perfect for slicing thin and sharing.
Sharing is just what I’ll be doing this coming Wednesday. I’m teaming up with the lovely team at Little Choc Apothecary, an all-vegan crêperie in Brooklyn, to host a 5-course vegan dinner in honor of springtime, Earth Day, and vegan community here in New York. This socca is on the menu, along with my minted pea soup, the arugula French lentil salad from Food52 Vegan, and a really delicious vegan dessert crepe with hazelnut praline, dark chocolate, and vanilla cashew cream.
Little Choc is a woman owned business, and its owner, Julia Kravets, is absolutely tireless. She’s at Little Choc every day, often whipping up crepes while also greeting customers and keeping up with social media. Julia spent ten years in the fashion and modeling industries, until going vegan changed her life and inspired her to go back to cooking school. Now she’s proving that creative, sweet and savory buckwheat crepes can be created without animal products. If you’re in the area and would like to check the dinner out, you can learn more here. I’d love to meet you!
In the meantime, I’m excited to be sharing one of the highlights of the meal with you. This socca is so simple that at first I wasn’t sure whether it belonged on the menu of a formal, sit-down meal. But if there’s anything I keep learning and re-learning about cooking, it’s that simple food—good bread, a really fresh salad, a perfectly seasoned bowl of soup—is what most of us crave. Embellishment isn’t necessary, especially when ingredients are fresh and appealing.
This socca is all about contrast: crisp greens, creamy avocado, cool toppings over a warm chickpea pancake. You can serve it with a soup or a nice salad for an easy lunch, or slice it up and serve it as an appetizer or finger food with friends.
|Green Goddess Spring Socca||
Recipe type: side dish, main
Cuisine: gluten free, soy free, tree nut free
Author: Gena Hamshaw
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 3-4 generous or 6-8 appetizer-sized slices
- 1 cup chickpea flour
- ½ teaspoon fine salt
- 4 teaspoons olive oil
- 1 cup water
- 1 heaping cup baby greens (like arugula, mizuna, or mache) or microgreens
- 2 ounces Hass avocado, thinly sliced
- 1 batch tahini green goddess dressing
- Whisk together the chickpea flour, salt, 2 teaspoons olive oil, and water, until no clumps remain. Allow the socca batter to rest and thicken for at least 30 minutes, and up to 2 hours. In the meantime, preheat your oven to 450F and place a 10 or 12-inch skillet into the oven.
- Add one teaspoon oil to the skillet and swirl or brush it around to coat. Pour the socca batter into the hot skillet (it’ll sizzle, so be careful!). Transfer the skillet to the oven and bake for 10-15 minutes, or until the socca has set and the top is golden. For a crispy top, you can bake for 10 minutes, raise the oven heat to a broil, and put the socca in the broiler for the last 2 minutes of cooking.
- While the socca bakes, blend all green goddess dressing ingredients together till smooth.
- When the socca is ready, brush the top with the remaining teaspoon oil. Top with the greens and avocado slices, then drizzle generously with the green goddess dressing. Serve.
If you give the socca a try, let me know what you think! I’m guessing it would be lovely with steamed asparagus, baby broccoli, or even sautéed kale.
Happy springtime. I’ll be back later this week with an easy, nutritious snack/breakfast/dessert dish.