5-Ingredient Green Socca
5-Ingredient Green Socca- super easy to make and packed with protein, this recipe is the perfect way to sneak some green into your diet! (vegan + gluten-free)
Of all the varying opinions regarding health, one thing has always remained constant. Leafy greens win. It’s doesn’t matter if you’re paleo, keto, vegan, gluten-free, oil-free…everyone agrees in the power of greens!
The problem is they can be difficult to work into your everyday meals, especially when all you want is bread, pasta and pizza. Or maybe that’s just me? Either way, this recipe is the best of both worlds because it satisfies those carb cravings while also providing a good source of protein and a healthy serving of greens. Plus it’s ridiculously simple to make.
Have I convinced you to try it yet?
How to Make Socca
- Place the greens, water, flour and salt into a blender and blend until smooth.
- Oil a skillet then pour the batter in.
- Bake in the oven for 15 minutes.
- Slice, top with desired vegetables and hummus, and enjoy!
While the color might be slightly reminiscent of the Wicked Witch of West, I promise it tastes delicious. We’ve been enjoyed it with a summer vegetable sauté of zucchini, corn, tomatoes and onion, plus a big dollop of hummus. But you can serve it with whatever vegetables are in season. It’s such a versatile meal that’s a great option for lunch or dinner, and it’s kid-friendly too.
Looking for more recipes using chickpea flour?
- Chickpea Frittata with Roasted Red Pepper Sauce
- Mini Vegan Quinoa Frittatas
- Gluten-free Falafel
- Chickpea Hemp Seed Sausages
5-Ingredient Green Socca
- 2 cups packed spinach or kale (with stem removed)
- 1 cup chickpea flour
- 1 cup water
- ¾ teaspoon salt
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 450°F.
- In the bowl of a blender, add the greens then top with water, chickpea flour and salt. Blend on high until a smooth batter forms.
- Pour the olive oil into the bottom of a 10-inch oven safe skillet, moving the skillet so that the oil covers the bottom entirely. Pour the batter from the blender into the skillet then transfer the skillet to the oven. Bake for 15 minutes, until firm and golden on the edges.
- Slice and serve warm with desired toppings, such as hummus and sauteed or grilled vegetables, and enjoy!
Hi Sarah. These look lovely, but I follow a low fat diet, and I’m wondering if you think these would work with far less fat? Think they could be cooked in a pan on the stovetop, using just a few sprays of oil?
That’s certainly possible! You wouldn’t be able to make one big round one like you see in the pictures though. You’ll have to pour it to be pancake size then flip and cook on the opposite side. I haven’t tested this recipe like that but it seems like it should work. Please let us know if you give it a try! :)
So interesting, I’ve never made socca before! I’ve been trying to sneak more veggies into our earlier meals of the day, and this sounds like a good way to get some greens in.
I made these for lunch today since I had a bag of garbanzo bean flour past the sell by date lurking in the back of the pantry, fresh basil hummus and roasted red pepper bean dip languishing in the fridge along with a jumbo bag of kale begging to be used. I must say my expectations were on the low end. The batter didn’t smell like it would taste good at all but I thought we could choke it down. It smelled pretty good when I took it out of the oven. It was GREAT and such a surprise!!! I sauteed zucchini, onions, garlic ,red bell peppers and mushrooms to serve along with it and a dollop of both fresh basil hummus & roasted red pepper bean dip. I absolutely loved it and my husband said “it’s ok “, which is a win in my book. Thanks for getting me to step out of my cooking comfort zone to try something new , healthy and delicious!
Haha! I love that your husband’s ok was a win! Thanks for the review!
Hi Can this be made using an alternative flour? I have a sensitivity to chic peas. Thank.
I haven’t tested it but it’s possible wheat flour or spelt flour might work!