Chickpea flour crepes: Socca
When first flipping through Salad as a Meal, this recipe immediately piqued my interest. Don't ask me what this has to do with salad, but the idea of a chickpea pancake sounded delicious. The recipe is just chickpea flour, sea salt, water, and olive oil, cooked in a 450 degree oven. The batter is very thin, like crepe batter, or heavy cream.
This recipe is totally vegan and gluten free, so, you know... that's good for a lot of people out there. Besides being accommodating to people with dietary restrictions, it certainly went well with a simple green salad since it was both hearty and filling. I will definitely make this again, as I pretty much LOVED it.
I think I was initially drawn to the recipe because it reminded me of this NY Times Minimalist video from a couple years ago. To be clear, Patricia Wells recipe is cooked in an oven, and is different from its Spanish counterpart demonstrated by Mark Bittman in the video below. Both recipes, however, are chickpea flour crepes.