Loading Selected Work...

Vegan Mediterranean Socca Flatbread

blueplate1 blueplate2 blueplate3

I am a pescatarian (no meat, just fish!), and I have to admit, sometimes it can be difficult to find a main course that is filling. Behold the beauty of these veganĀ flatbreads. Socca is a dough made out of chickpea flour, olive oil and water. It just doesn’t get more simple and wholesome than that. Topped with homemade hummus and farmers market roasted veggies. I have to say, homemade hummus is infinitely better than store bought, I’ll post my recipe soon!

Vegan Mediterranean Socca Flatbread

*Makes 5 mini flatbreads or two larger ones. Takes about 45 minutes

2 1/4 cups of chickpea flour

2 tablespoons of olive oil, plus extra for frying


hummus, homemade or store bought

1 zucchini, sliced thinly

1/2 red onion, sliced thinly

1 large tomato, sliced

fresh arugula for topping

  • Preheat oven to 400F. Place the vegetables of baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Pop in the oven and set the time for 30 minutes.
  • While the veggies are cooking, prepare the batter for the socca flatbread. Whisk together the chickpea flour, olive oil, water and two big pinches of salt. Put a non stick pan on the stove at medium-high heat. Add 2 table spoons of olive oil. Pour the batter in the size you would like your flatbread, about 1/4 inch think. Cook for 5 minutes until you can see the tip off the flatbread start to set and the sides look crisp. Flip and cook for 1 more minute. Transfer to your serving plate.
  • Spread your hummus on the flatbread. Top with the cooked veggies from the oven. Sprinkle with salt and pepper. Add some fresh arugula to the top. Enjoy!


Leave a Reply