Cookies Preferences
Socca, chickpea pancakes, originated in the South of France and have a divine nutty flavor that I adore. This particular combination was inspired a bit by my love of bagels with smoked salmon and cream cheese with lots of salty goodness in the pistachio feta sauce that all of the raw veggie toppings are nestled in. Try it as an easy breakfast, brunch, or lunch. A happy mix of flavors that just happens to be gluten free and more than a little delicious.
For the Pistachio Feta Sauce:
210g shelled roasted pistachios
8 tablespoons olive oil
3 cloves garlic
1 bunch cilantro
3 tablespoons dill
1 pound feta cheese
1/2 cup greek yogurt
For the Socca:
295g chickpea flour
1 cup water
1 teaspoon water
1 tablespoon olive oil
Pull it all together:
1/2 cup fresh peas, blanched for 2 minutes if so desired
12 radishes, quartered
12 slices thinly sliced smoked salmon
1 bunch asparagus trimmed and thinly shaved with a vegetable peeler
freshly ground black pepper
microgreens for garnish
lemon wedges to serve
First make the pistachio feta sauce by blending together the pistachios, olive oil, garlic, herbs and feta in a food processor until smooth. Fold in the yogurt. Thin with more olive oil if you’d like so it’s a spreadable consistency.
Now make the socca by whisking everything together until you have a smooth batter. Heat a frying pan and brush lightly with olive oil. Each socca should use about 1/4 cup of the batter - make pancake like discs and cook for 2-3 minutes per side until golden brown.
To serve, spread a bit of the pistachio feta sauce on each socca before layering on the smoked salmon, then top with the fresh vegetables, black pepper, micro greens and offer a lemon wedge on the side.
