Chickpea Socca with Mediterranean Salad Recipe - Pamela Salzman Skip to content

Chickpea Socca with Mediterranean Salad Recipe

Socca | Pamela Salzman

I’m back in New York and I am super excited because I’m doing a cooking segment on The TODAY Show on Wednesday.  It will be in the 8:00 am hour (usually after 8:30), so set your DVR’s!  I’ll be doing a demo of two recipes from my new cookbook.

Socca | Pamela Salzman

I haven’t forgotten about my blog community, though. And after I posted an image of this socca fest over a month ago, I have received so many requests for the recipe. Soccas are a popular street food in the south of France.  They are a cross between a pancake and crepe, but they are savory and made with chickpea flour.  The Italians have a version of a socca called a farinata.

Socca | Pamela Salzman

Because soccas are made with only chickpea flour, they are both gluten-free and grain-free.  They have a light bean flavor, and are very tasty.  I’ve been making soccas for years and taught the recipe at a retreat I hosted in France many moons ago.  I used to serve them to my friends with drinks, but in the last few years I have loved serving a salad on top.  In my Mediterranean-inspired class last year, we ate them with a Greek-ish salad on top and taco-style like a tortilla.

Socca | Pamela Salzman

I’ve made soccas both on the stove and in the oven in a skillet, but the stove is faster.  Some people will get a little char on the socca which is really nice.  I add some smoked paprika to my batter to simulate a little of that great smoky flavor.

Socca | Pamela Salzman

These pancakes are so neutral that you can serve them with anything.  You can even use them as a base for a pizza or with a dip. I reheated leftovers once and stuffed one with scrambled eggs and hot sauce.  What’s nice about soccas compared to tortillas is that there’s tons of protein and fiber in the chickpea flour.  For all you pre-ahead-ers, you can make the batter in the morning and cook up your soccas later.  Remember how much kids like topping bars, so go for it!

I’ve got to run for now.  Keep up with me on Facebook and Instagram while I’m in New York!

5.0 from 1 reviews
Chickpea Socca with Mediterranean Salad
Serves: 8-10 Discs
  • 2 cups chickpea flour, aka garbanzo flour
  • 2 teaspoons salt
  • ¼ teaspoon smoked paprika
  • 2-2 ¼ cups warm (not hot) water (use less for a thicker pancake)
  • 3 Tablespoons unrefined, olive oil or avocado oil + more as needed
  • Mediterranean Salad:
  • ½ head Romaine, shredded
  • 1 medium eggplant, cut into rounds and grilled or roasted until tender, cut into strips
  • 1 ½ cups roasted red peppers, chopped
  • ¾ cup pitted kalamata olives, halved
  • dried oregano
  • sea salt and black pepper to taste
  • unrefined, cold-pressed extra-virgin olive oil
  1. In a large bowl, whisk together the flour, salt and smoked paprika. Pour the water in slowly and whisk until smooth. Cover and let sit for at least 15 minutes or longer if possible. You can also make this many hours ahead and keep in covered in the refrigerator.
  2. Preheat a medium heavy cast iron skillet over medium-high heat. Add 1 Tablespoon of oil and swirl the oil around to coat the bottom of the pan. Pour in about ¼ cup of batter and cook until the edges become slightly dry and the bottom is crispy, about 4 minutes. Flip the socca over and cook for 1 more minute.
  3. Transfer to a plate and top with suggested Mediterranean salad ingredients. Or eat plain with a chilled glass of rosé.
  4. Soccas can be kept warm in a 200 degree oven for up to 30 minutes.


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  1. This was amazing! I haven’t followed a recipe in years. So glad I did!!

  2. Hi! can;t wait to make these. What size skillet per 1/4 c?

    • I like to have some breathing room, so anything from 8-12 inches is great!

  3. This is the most simple, wonderful recipe. I made it for my family this evening after a busy week and not wanting to particularly spend much time in the kitchen. Huge hit all around. Thank you for this.

    • Glad you thought so! Simple is best 🙂

  4. Sounds delicious and flu-free!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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