Chickpea Socca with Radish Salad & Carrot Top Pesto

Lunch Box Carrot

Also called farinata, torta di ceci or cecina, socca is a type of unleavened pancake or crêpe made from chickpea flour.

By Katie Riehm / Photography By Amanda Lenhardt | June 24, 2016

Ingredients

SERVINGS: 4 Serving(s)

Socca

1 1/2 cups chickpea flour
2 cups warm water
2 teaspoons sea salt
6 tablespoons olive oil, divided
3/4 cup shredded carrots
1/4 cup chopped parsley
1/4 teaspoon black pepper

Easter Egg Radish Salad

6 radishes, thinly sliced
2 Belgian endive, leaves peeled and roughly chopped
1 shallot, finely diced
1/4 cup olive oil
6 tablespoons apple cider vinegar
1 tablespoon coconut nectar or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Microgreens to garnish

Carrot Top Mint Pesto

1/2 cup pine nuts, toasted
2 cups carrot tops, roughly chopped
1/2 cup mint
2 cloves garlic
1/2 cup olive oil
Juice of 3 lemons
1 teaspoon white miso
1/2 teaspoon sea salt

Instructions

To prepare socca: In a medium bowl, slowly whisk warm water into chickpea flour until smooth. Cover bowl and allow to sit for 2 hours, skimming off any foam that may rise to the top. Whisk in salt, pepper, 4 tablespoons olive oil, carrots and parsley.

Preheat oven to 500°F. Place a 10-inch skillet over medium to medium-high heat until smoking hot. Carefully pour in 2 tablespoons of olive oil to coat the skillet. Pour the batter into the skillet and bake for 28–30 minutes, until golden brown. Cut into wedges and serve with the radish salad and pesto.

To prepare salad: In a small bowl, whisk together olive oil, vinegar, Dijon, coconut nectar, salt and pepper until emulsified. Combine radishes, endive and shallot in a small bowl and toss with the dressing. Top with microgreens upon serving.

To prepare pesto: Combine all of the ingredients in a food processor and pulse until smooth.