Socca and Salad 

by Chef Julia Simon,

Serves 4

For the socca batter:

1 package Bob’s Red Mill Garbanzo Flour
1 quart filtered water
1 tsp. sea salt 
3/4c EVOO plus more for cooking 

For the massaged kale:

1 medium bunch curly kale 
1 tbsp toasted sesame oil 
1 tsp sea salt 
1 tsp black pepper 
1 tbsp shelled hemp seeds 

For the marinated veggies:

1 14oz can of garbanzo beans, drained and rinsed 
1 small tomato, diced 
1 medium cucumber, deseeded and diced 
1 shallot, thinly sliced 
1 tbsp lemon juice
1 tbsp apple cider vinegar 
1 tbsp EVOO
1/2 tsp sea salt 
1/2 tsp black pepper 
2 cloves garlic, minced 
1 pinch oregano (opt’l)

To serve:

Drizzle of tahini 
Seeds, micro greens, sliced avocado or pickles 


Blend or vigorously whisk batter ingredients together until well combined. Heat tawa or skillet over medium-high heat and add a teaspoon of oil to the pan. When it is just starting to smoke, ladle 1/2 cup of batter into pan while swirling the pan to coat. Wait for bubbles to form and the edges to crisp, then flip, cook 10-15 seconds more, and plate. Repeat 3 times to make additional pancakes, storing on a baking sheet in the oven to keep them warm. 

De-stem and tear kale into bite-sized pieces and put in medium bowl. Add remaining ingredients and massage to coat/wilt kale. Chill.

Add all marinated vegetable ingredients to a small bowl, toss to coat and chill.

Serve socca hot, with a handful of kale, 1/4c of marinated veggies and drizzle of tahini (with additional garnishes as desired).