Summer Socca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpea flour pancake served with fresh summer vegetables and a tangy lemon-basil yogurt dressing. This vegetable-forward main is light and satisfying for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup chickpea flour (or garbanzo bean flour)
- 1 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 6 ounces plain yogurt (I used almond milk yogurt)
- 7 fresh basil leaves (finely chopped)
- Zest and juice of 1/2 lemon
- Pinch of fine sea salt
- 1 tablespoon olive oil
- 1/2 red onion (finely chopped)
- 1 small zucchini (diced)
- 1 pint cherry tomatoes
- 1 cup corn kernels (about 6 ounces)
- 8 ounces mixed greens
- 1 avocado (diced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 759mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1614mg
- Calcium
- 450mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.