Socca with Whipped Feta and Tomato Salad
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Pinch of Yum · by Lindsay Ostrom★ 5.0

Socca with Whipped Feta and Tomato Salad

NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 45%
CARBS 41G20% OF CAL
10G FIBER17G OTHER14G TOTAL SUGAR
FAT 65G70% OF CAL
19G SAT46G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy chickpea flour pancakes topped with whipped feta and fresh tomato salad. A naturally gluten-free, protein-rich Mediterranean lunch that's both summery and satisfying.

mainmediterraneangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 cup chickpea flour (affiliate link)
  • 2 tablespoons olive oil (and extra for the pan)
  • 3/4 teaspoon salt
  • 1 1/4 cups water
  • 2-3 cups cherry or grape tomatoes, halved
  • 1 cup cucumber slices (optional, but adds a nice crunch)
  • 1/4 cup olive oil
  • 1-2 tablespoons white vinegar or lemon juice
  • 1 small clove garlic, grated or finely minced
  • a pinch of salt and freshly ground black pepper
  • fresh chopped herbs (optional – I like parsley)
  • 4-ounce container feta
  • 2 ounces cream cheese, whole milk yogurt, mascarpone… something thick and creamy
  • thyme, basil, rosemary, or any other herbs you like (I like thyme!)
PREP
15M
SODIUM
1953MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.