top of page

Crispy Socca with Pear & Arugula Salad

Updated: Apr 1, 2022

Prep Time: 15 mins Cook Time: 15 mins Servings: 4 slices



  • 1/2 cup chickpea flour, also known as garbanzo bean flour or besan flour

  • 1/2 cup water, plus extra for thinning if needed

  • 1/2 tsp sea salt

  • pepper, to taste

  • 3 tbsp olive oil, divided

  • 1 small shallot, thinly sliced (approx 1/4 cup)

  • 1 clove garlic, minced


  • 1 pear, thinly sliced

  • 3/4 cup arugula, loosely packed

  • 1/2 tbsp olive oil

  • 2 tsp lemon juice

  • shaved parmesan

  • salt and pepper


  • Preheat oven to 450 degrees fahrenheit. Place an empty 10-inch cast iron pan into the oven and heat for 10 minutes.

  • In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter. Set aside.

  • In a small sauté pan heat 1 1/2 tablespoons of olive oil on medium heat. Add the garlic and shallot and sauté for one minute, until translucent.

  • Pour the entire contents of the pan (garlic, shallot and oil) into the batter and whisk again.

  • Wearing oven mitts, carefully remove the cast-iron pan from the oven. Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan. Place the pan back in the oven and cook for 12 minutes, until golden.

  • While the batter is cooking, make the salad by gently tossing the pear, arugula, olive oil and lemon juice together in a bowl.

  • Carefully remove the socca from the oven and use a spatula to transfer it to a paper towel to blot dry. Place the socca on a plate and top with the salad, shaved parmesan, salt and pepper.

Wonder if you are eating to properly fuel your body? Schedule a free consultation to find out!

Original Recipe from: Downshiftology

80 views0 comments

Recent Posts

See All
bottom of page