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mediterranean

Chickpea Socca with Tomato Cucumber Relish and Yogurt

This baked dish pairs chickpea flour with plain Greek yogurt, 2%, tomato, diced and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
92 g Carbohydrates
19 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 93g chickpea flour 339 kcal
  • 186g water 0 kcal
  • 15g olive oil 133 kcal
  • 144g plain Greek yogurt, 2% 105 kcal
  • 144g tomato, diced 26 kcal
  • 102g cucumber, diced 15 kcal
  • 21g red onion, minced 8 kcal
  • 15g lemon juice 5 kcal
  • 5g garlic, minced 7 kcal
  • 0.63 tsp (1g) ground cumin 4 kcal
  • 8g fresh parsley, chopped 3 kcal
  • 0.42 tsp (1g) salt 0 kcal

Cooking instructions

  1. chickpea flourwaterolive oilground cuminsalt
    In a bowl whisk chickpea flour, water, 1 tablespoon olive oil, cumin, salt, and black pepper until smooth. Rest 15 minutes to hydrate.
  2. Heat oven to 450 F. Put a 10-inch ovenproof skillet (cast iron works well) in the oven for 5 minutes to preheat.
  3. olive oil
    Carefully remove skillet, add the remaining olive oil, swirl to coat, then pour in the batter. Bake 12-15 minutes until set and browned at the edges.
  4. tomatocucumberred onionlemon juicefresh parsleysalt
    While socca bakes, mix diced tomato, diced cucumber, and minced onion with lemon juice and a pinch of salt. Stir in parsley.
  5. plain Greek yogurtgarlicsalt
    Mix yogurt with minced garlic and a pinch of salt.
  6. plain Greek yogurttomatocucumbergarlic
    Slide socca onto a plate. Top with tomato cucumber relish and dollop the garlic yogurt over the top.

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