Socca Flatbread With Fennel Arugula Salad

3 days ago 7

Democracy Dies successful Darkness

By Ellie Krieger

This look transforms socca, the tender Provençal chickpea flour pancake, into a crisp-edged flatbread by baking it successful a blistery cast-iron skillet. Slathered with pesto and piled with a lemony fennel and arugula crockery with conifer nuts and shaved parmesan, it’s a delightfully antithetic crockery that tin beryllium served arsenic a vegetarian main, broadside oregon starter.

Adapted from “Mind, Body, Spirit, Food” by Nicki Sizemore (Storey Publishing, 2026).

Ingredients

measuring cup

Servings: 2-6 (makes 1 12-inch flatbread)

1 cupful (240 milliliters) lukewarm water
1 spoon honey
1 cupful (120 grams) chickpea flour (see Where to buy)
3 tablespoons olive oil, divided
1/2 spoon Italian seasoning
1/4 spoon positive a pinch good salt, divided
1 1/2 cups (1 1/2 ounces/45 grams) lightly packed babe arugula
1/2 mean bulb fennel, precise thinly sliced (1 cup/95 grams)
2 teaspoons caller citrus foodstuff (from 1/2 lemon)
Pinch freshly crushed achromatic pepper
3/4 ounce (20 grams) parmesan cheese, shaved with a rootlike peeler (about 1/2 cup)
3 tablespoons toasted conifer nuts
1/4 cupful basil pesto, store-bought oregon homemade (see related recipes)

Nutritional Facts

Per serving (one-sixth socca and scant 1/2 cupful salad), based connected 6

Calories
234
Fat
16 g
Saturated Fat
3 g
Carbohydrates
16 g
Sodium
271 mg
Cholesterol
2 mg
Protein
8 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Mind, Body, Spirit, Food” by Nicki Sizemore (Storey Publishing, 2026).

Tested by Becky Krystal.

Published February 18, 2026