32+ Fresh and Flavorful Spring Socca Recipes You Need to Try

Spring is the perfect time to refresh your culinary routine with light, vibrant dishes that highlight the best seasonal ingredients.

Socca, a crispy chickpea flour pancake, is a fantastic base for creating a wide variety of savory and sweet recipes.

Whether you’re enjoying a quiet lunch in the garden or preparing a dish for a gathering with friends and family, socca is versatile, gluten-free, and packed with flavor.

In this blog, we’re sharing over 32 spring socca recipes that combine fresh spring vegetables, fragrant herbs, and other delightful toppings, offering a delicious way to celebrate the season.

From savory toppings like roasted asparagus and feta to lighter, herb-infused variations, these recipes are bound to brighten your meal planning and make the most of spring’s bounty.

32+ Fresh and Flavorful Spring Socca Recipes You Need to Try

With these 32+ spring socca recipes, you have endless options to create tasty, healthy, and vibrant meals all season long.

Socca’s crispy texture and rich chickpea flavor make it the perfect canvas for a variety of fresh ingredients.

Whether you enjoy it as a main dish or a light appetizer, the versatility of socca allows you to customize each recipe with your favorite spring vegetables and herbs.

With so many ways to explore socca’s potential, you can mix and match ingredients to suit your taste and impress your guests with flavorful dishes that capture the essence of spring.

Spring Veggie Socca with Asparagus and Peas

This vibrant and seasonal spring socca brings together the delicate flavors of fresh asparagus, peas, and a rich chickpea flour base. With a crispy crust and soft center, it’s perfect for a light lunch or as a savory snack. This dish is naturally gluten-free, making it a great option for those with dietary restrictions.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen, thawed)
• 1 tbsp fresh lemon zest
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat your oven to 450°F (230°C). Place a cast-iron skillet or ovenproof pan inside to heat up.
2. In a bowl, whisk together the chickpea flour, water, olive oil, cumin, salt, and pepper. The batter should have a smooth consistency. Let it rest for about 10 minutes.
3. While the batter rests, prepare the vegetables. Heat 1 tbsp of olive oil in a pan over medium heat and sauté the asparagus for 3-4 minutes until tender. Add the peas and cook for an additional 2 minutes. Set aside.
4. Carefully remove the hot skillet from the oven. Pour the socca batter into the skillet and return it to the oven. Bake for 15-20 minutes, or until the edges are golden brown and crispy.
5. Remove the socca from the oven and top with the sautéed asparagus and peas. Sprinkle with fresh lemon zest and parsley.
6. Serve warm, sliced into wedges.

This spring veggie socca is a delicious way to celebrate the season’s fresh produce. The savory, crispy socca contrasts beautifully with the tender asparagus and sweet peas. The hint of lemon zest and parsley adds a refreshing touch, making this dish both satisfying and light. Enjoy it as a standalone meal or pair it with a simple salad for a complete spring feast.

Spring Herb Socca with Cherry Tomatoes and Feta

Bright, fresh herbs define this herb-infused spring socca, paired with juicy cherry tomatoes and salty feta. The chickpea flour provides a slightly nutty base, while the herbs, cheese, and tomatoes infuse each bite with the best flavors of spring. This dish is a great way to enjoy a healthy, savory, and quick-to-make meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh oregano, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan inside to heat.
2. In a bowl, whisk the chickpea flour, water, olive oil, garlic powder, salt, and pepper until smooth. Stir in the fresh basil, mint, and oregano. Let the batter rest for about 10 minutes.
3. While the batter rests, slice the cherry tomatoes in half and set aside.
4. Once the skillet is hot, carefully remove it from the oven and pour the socca batter into the pan. Return it to the oven and bake for 15-18 minutes until the edges are golden and crispy.
5. Remove the socca from the oven and arrange the halved cherry tomatoes and crumbled feta on top. Place the socca back into the oven for an additional 5 minutes, just to warm the toppings and slightly melt the feta.
6. Serve the socca warm, garnished with extra fresh herbs if desired.

This spring herb socca is an explosion of fresh flavors. The herby base perfectly complements the juicy tomatoes and creamy feta, creating a well-balanced dish that’s both hearty and light. Whether you serve it as a spring brunch, a light dinner, or as a side dish, it’s bound to impress anyone who takes a bite. The balance of herbs and cheese makes each mouthful feel like spring on a plate.

Spring Socca with Roasted Carrots and Arugula Pesto

This recipe takes socca to the next level by pairing it with roasted carrots and a peppery arugula pesto. The sweetness of the roasted carrots contrasts with the zingy pesto, while the socca provides the perfect foundation for all the vibrant spring flavors. It’s a filling yet light dish, ideal for a spring dinner or as a hearty snack.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb carrots, peeled and sliced
• 2 tbsp olive oil (for roasting)
• 1 cup arugula
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 1 garlic clove
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sliced carrots with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
2. While the carrots roast, prepare the socca batter. Whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let it rest for 10 minutes.
3. Preheat a cast-iron skillet or ovenproof pan in the oven at 450°F (230°C). Once hot, pour the socca batter into the skillet and bake for 15-18 minutes until the edges are crispy and golden.
4. Meanwhile, make the arugula pesto. In a food processor, combine arugula, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Blend while slowly adding olive oil until smooth.
5. Once the socca is done, remove it from the oven and top with the roasted carrots and a generous drizzle of arugula pesto.
6. Serve warm and enjoy.

This spring socca with roasted carrots and arugula pesto is a perfect balance of flavors and textures. The sweet, tender carrots pair beautifully with the sharp, nutty pesto, while the socca offers a nutty, savory base that ties everything together. The dish feels satisfying without being heavy, making it an ideal choice for a spring meal. Whether served as a main dish or a side, this socca is sure to brighten up any table.

Spring Socca with Radishes and Goat Cheese

This socca recipe celebrates the crunch and freshness of spring radishes combined with the tangy creaminess of goat cheese. The crispy chickpea flour base provides a perfect platform for the peppery radishes and smooth cheese, making it an ideal light meal or appetizer. The blend of textures and flavors will make this dish a standout at any spring gathering.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch radishes, thinly sliced
• 1/4 cup goat cheese, crumbled
• 1 tbsp fresh chives, chopped
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat your oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a bowl, whisk together the chickpea flour, water, olive oil, smoked paprika, salt, and pepper. The batter should be smooth. Let it rest for 10 minutes.
3. Slice the radishes thinly and set aside.
4. Once the pan is hot, carefully remove it from the oven and pour in the socca batter. Return the pan to the oven and bake for 15-20 minutes, or until the edges are crispy and golden.
5. Remove the socca from the oven and top with the thinly sliced radishes and crumbled goat cheese.
6. Sprinkle with fresh chives and serve immediately.

This radish and goat cheese socca is a delightful combination of flavors and textures. The crispy socca pairs beautifully with the crunchy, peppery radishes, while the goat cheese adds a creamy richness. The fresh chives provide a bright finish to the dish, making it perfect for a light spring lunch or as a starter at a dinner party. The simplicity of the ingredients allows each element to shine, creating a fresh and satisfying experience.

Spring Socca with Pea Pesto and Microgreens

This vibrant spring socca features a creamy pea pesto that is packed with fresh, green goodness. Topped with delicate microgreens, it’s a refreshing, light, and healthy dish that is both flavorful and filling. This socca is great for a spring brunch or as an appetizer at any occasion, offering a burst of springtime flavor.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup peas (fresh or frozen)
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil
• 1 garlic clove
• 1 tbsp lemon juice
• 1 tbsp olive oil (for pesto)
• 1/2 cup microgreens (such as pea shoots, radish, or arugula)

Instructions:

1. Preheat the oven to 450°F (230°C) and heat a cast-iron skillet or ovenproof pan inside.
2. In a bowl, whisk the chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. In a food processor, combine the peas, Parmesan, basil, garlic, lemon juice, olive oil, salt, and pepper. Pulse until smooth, creating a vibrant green pesto.
4. Carefully remove the hot skillet from the oven and pour in the socca batter. Return to the oven and bake for 15-20 minutes, until golden and crispy around the edges.
5. Once the socca is ready, remove from the oven and spread the pea pesto evenly on top.
6. Top with microgreens and serve immediately.

This socca with pea pesto and microgreens is a fresh, light, and nutrient-packed dish that captures the essence of spring. The creamy pesto brings out the sweet flavor of peas, while the microgreens add a touch of crunch and a burst of color. The socca’s crispy base complements the toppings perfectly, making it a satisfying dish that doesn’t feel heavy. It’s a wonderful choice for a health-conscious meal that doesn’t compromise on flavor.

Spring Socca with Roasted Beetroot and Burrata

The earthy sweetness of roasted beets paired with the creamy richness of burrata makes this socca recipe a standout spring dish. The combination of flavors and textures is both indulgent and refreshing. This dish is perfect for special occasions or as a light yet satisfying dinner, making the most of seasonal spring produce.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium beets, peeled and diced
• 1 tbsp olive oil (for roasting)
• 1 ball burrata cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
2. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. Preheat a cast-iron skillet or ovenproof pan in the oven at 450°F (230°C). Once hot, pour the socca batter into the pan and bake for 15-20 minutes, or until golden and crispy around the edges.
4. When the socca is done, remove it from the oven and top with the roasted beets. Tear the burrata into pieces and place it on top.
5. Drizzle with balsamic glaze if desired and sprinkle with fresh basil. Serve warm.

This roasted beet and burrata socca brings together rich, earthy flavors and creamy textures that perfectly balance each other. The sweetness of the roasted beets and the luxurious burrata make this dish feel decadent, while the crispy socca provides a hearty base. The fresh basil and optional balsamic glaze elevate the dish, giving it a refreshing finish. This socca makes for a wonderful spring dinner or a striking appetizer for a celebration.

Spring Socca with Grilled Zucchini and Pesto Ricotta

This light and flavorful socca recipe combines grilled zucchini with a creamy pesto ricotta topping. The smoky char from the grilled zucchini complements the creamy, herby ricotta, making it a delightful spring dish. With a golden, crispy socca base, this recipe is ideal for a light lunch or dinner, and its bright flavors will surely brighten any meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 zucchini, thinly sliced
• 1 tbsp olive oil (for grilling)
• 1/2 cup ricotta cheese
• 2 tbsp pesto
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 450°F (230°C). Place a cast-iron skillet or ovenproof pan inside to heat up.
2. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until smooth. Let it rest for 10 minutes.
3. Slice the zucchini thinly and toss it with olive oil, salt, and pepper. Grill the zucchini slices on a grill pan or outdoor grill for about 2-3 minutes on each side, until grill marks appear and the zucchini is tender.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the pan to the oven and bake for 15-18 minutes until the edges are golden and crispy.
5. While the socca bakes, mix the ricotta with pesto, fresh basil, and lemon juice in a bowl until smooth.
6. Once the socca is done, remove it from the oven and spread the pesto ricotta on top. Arrange the grilled zucchini slices over the ricotta.
7. Serve warm, garnished with additional fresh basil if desired.

This grilled zucchini and pesto ricotta socca is a perfect marriage of smoky, creamy, and fresh flavors. The crispy socca provides a delightful crunch that pairs beautifully with the tender, grilled zucchini. The pesto ricotta topping adds a creamy, herb-infused richness, making every bite satisfying yet light. This dish is ideal for a spring brunch, a light dinner, or a flavorful appetizer at any gathering.

Spring Socca with Sweet Potatoes and Cilantro Lime Sauce

A unique twist on traditional socca, this recipe features roasted sweet potatoes paired with a zesty cilantro lime sauce. The sweetness of the potatoes complements the savory, slightly crispy socca base, while the creamy cilantro lime sauce ties everything together. This dish is not only visually stunning but also a flavorful way to celebrate the season’s produce.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil (for roasting)
• 1/4 cup plain Greek yogurt
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for cilantro lime sauce)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. Preheat a cast-iron skillet or ovenproof pan in the oven at 450°F (230°C). Once hot, carefully remove it from the oven and pour in the socca batter. Return the pan to the oven and bake for 15-20 minutes, or until golden and crispy on the edges.
4. While the socca is baking, make the cilantro lime sauce by blending the yogurt, cilantro, lime juice, olive oil, salt, and pepper in a blender or food processor until smooth.
5. Once the socca is done, remove it from the oven and top with the roasted sweet potatoes. Drizzle the cilantro lime sauce over the top.
6. Serve warm, garnished with extra cilantro if desired.

This sweet potato socca with cilantro lime sauce is an ideal dish for celebrating spring’s vibrant flavors. The sweet potatoes add a rich, slightly caramelized sweetness, while the cilantro lime sauce offers a tangy and creamy contrast. The socca base provides a hearty, crispy texture that complements the toppings perfectly. This dish works wonderfully as a light dinner or as a filling lunch, offering a deliciously unique way to enjoy seasonal vegetables.

Spring Socca with Pea, Mint, and Feta Salad

A fresh and light socca recipe that is perfect for a spring picnic or a quick weeknight meal. The bright, sweet peas and cool mint are complemented by the salty feta, creating a fresh topping for a golden, crispy socca base. This dish is a perfect balance of textures and flavors, offering a healthy, satisfying meal full of springtime goodness.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup peas (fresh or frozen)
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil (for the salad)
• 1 tbsp lemon juice
• 1/2 tsp honey

Instructions:

1. Preheat the oven to 450°F (230°C). Heat a cast-iron skillet or ovenproof pan inside.
2. In a bowl, whisk the chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. While the batter rests, blanch the peas in boiling water for about 2 minutes, then drain and set aside.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-18 minutes, or until the socca is golden and crispy on the edges.
5. In a bowl, toss the peas, mint, feta, olive oil, lemon juice, honey, salt, and pepper to combine.
6. Once the socca is done, remove it from the oven and top with the pea and mint salad.
7. Serve warm and enjoy.

This pea, mint, and feta socca is the ultimate spring dish, bringing together fresh, light flavors with a satisfying, crispy base. The sweet peas and fragrant mint are balanced by the salty feta, creating a bright, vibrant topping for the socca. This dish is perfect for any occasion, from casual meals to spring gatherings, offering a healthy, fresh way to celebrate the season’s best ingredients.

Spring Socca with Asparagus, Lemon, and Parmesan

This socca recipe celebrates the freshness of spring with the delicate flavor of asparagus, paired with the brightness of lemon and the savory richness of Parmesan cheese. The crispy socca provides the perfect base for these vibrant toppings, making it an ideal dish for a light dinner or as a unique appetizer for spring gatherings.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil (for asparagus)
• 1/4 cup Parmesan cheese, grated
• Zest of 1 lemon
• Juice of 1/2 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 450°F (230°C). Place a cast-iron skillet or ovenproof pan in the oven to heat up.
2. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. Toss the asparagus pieces with olive oil, salt, and pepper. Roast them on a baking sheet for 10-12 minutes, or until tender and lightly browned.
4. While the asparagus roasts, carefully remove the hot skillet from the oven and pour in the socca batter. Return it to the oven and bake for 15-20 minutes, or until golden and crispy on the edges.
5. Once the socca is baked, remove it from the oven and top with the roasted asparagus. Sprinkle with grated Parmesan, lemon zest, and a drizzle of lemon juice.
6. Garnish with fresh parsley and serve immediately.

This asparagus, lemon, and Parmesan socca is a delightful celebration of spring’s freshest flavors. The asparagus adds a crisp, tender texture that pairs beautifully with the zesty lemon and savory Parmesan. The socca base offers a crispy, satisfying foundation for these bright ingredients. Whether enjoyed as a light meal or an elegant appetizer, this dish is a perfect way to welcome the season’s bounty.

Spring Socca with Caramelized Onions and Goat Cheese

This socca is a wonderful way to enjoy the natural sweetness of caramelized onions paired with the creamy tang of goat cheese. The savory depth of the onions combined with the smooth goat cheese creates a perfect balance, while the socca provides a crispy and satisfying base. This dish is perfect for a relaxed spring dinner or as an appetizer to impress your guests.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium onions, thinly sliced
• 2 tbsp olive oil (for caramelizing onions)
• 1/4 cup goat cheese, crumbled
• Fresh thyme leaves
• Balsamic glaze (optional)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a skillet over medium-low heat, add 2 tbsp olive oil and the thinly sliced onions. Cook, stirring occasionally, for about 20 minutes, until the onions are soft, golden brown, and caramelized. Season with salt and pepper to taste.
3. While the onions caramelize, whisk together the chickpea flour, water, olive oil, salt, and pepper in a bowl until smooth. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the pan to the oven and bake for 15-20 minutes until the socca is golden and crispy around the edges.
5. When the socca is ready, top with the caramelized onions and crumbled goat cheese.
6. Optionally, drizzle with balsamic glaze and sprinkle with fresh thyme leaves before serving.

This caramelized onion and goat cheese socca is a perfect balance of sweet and savory flavors. The deep richness of the caramelized onions is beautifully complemented by the creamy tang of goat cheese. The crispy socca base adds texture and satisfaction, making this dish both simple and indulgent. It’s an excellent choice for a cozy dinner, a light lunch, or an elegant appetizer for your next spring gathering.

Spring Socca with Roasted Peppers and Hummus

This colorful socca features roasted peppers and a generous spread of creamy hummus, creating a satisfying and vibrant dish that captures the essence of spring. The combination of smoky roasted peppers and the smooth, savory hummus is both refreshing and comforting, making it perfect for a light lunch or a casual dinner.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil (for roasting peppers)
• 1/2 cup hummus
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 450°F (230°C). Place a cast-iron skillet or ovenproof pan inside to heat up.
2. Toss the halved bell peppers with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until the skin is charred and the peppers are tender. Once roasted, remove the skins and slice the peppers into strips.
3. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. Once the socca is done, remove it from the oven and spread a generous layer of hummus on top.
6. Top with the roasted pepper strips and garnish with fresh parsley. Serve with lemon wedges for a fresh burst of flavor.

This roasted pepper and hummus socca is a colorful, satisfying dish full of flavor and texture. The smoky, tender peppers pair perfectly with the rich and creamy hummus, while the crispy socca serves as the ideal base. The fresh parsley and lemon add a touch of brightness that elevates the dish even further. It’s a simple yet delicious way to enjoy the vibrant flavors of spring, whether served as a light meal or an appetizer for a gathering.

Spring Socca with Pea Pesto and Feta

This vibrant socca is topped with a fresh pea pesto, a springtime twist on the classic basil pesto. The sweetness of the peas, combined with the nutty flavors of almonds and Parmesan, creates a creamy pesto that perfectly complements the crispy socca. Crumbled feta adds a salty, creamy element, making this dish a refreshing and satisfying option for a spring meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups fresh peas (or frozen peas, thawed)
• 1/4 cup almonds, toasted
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil (for pesto)
• 1/4 cup crumbled feta
• Fresh mint leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a food processor, combine peas, toasted almonds, Parmesan, garlic, and olive oil. Blend until smooth, adding salt and pepper to taste. If the pesto is too thick, add a little more olive oil or water to achieve the desired consistency.
3. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. Once the socca is ready, spread a generous layer of pea pesto over the top.
6. Sprinkle with crumbled feta and fresh mint leaves. Serve immediately.

This pea pesto and feta socca is a fresh and flavorful dish that showcases the best of spring’s produce. The sweet and creamy pea pesto brings a unique twist to the socca, while the feta adds a satisfying salty contrast. The crispy socca base ties everything together, making this dish a deliciously light yet fulfilling meal. Perfect for brunch, lunch, or a light dinner, it’s a bright, seasonal option that will leave everyone asking for more.

Spring Socca with Arugula, Prosciutto, and Balsamic Glaze

This socca recipe combines the peppery freshness of arugula, the salty richness of prosciutto, and a drizzle of tangy balsamic glaze. These simple yet flavorful ingredients come together on a crispy socca base, creating a light yet indulgent dish perfect for a springtime meal. The balance of flavors makes this socca ideal for a light lunch or as an appetizer for a dinner party.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups arugula
• 6-8 slices prosciutto
• 2 tbsp balsamic glaze
• Fresh cracked black pepper (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper. Let the batter rest for 10 minutes.
3. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until the socca is golden and crispy.
4. Once the socca is ready, remove it from the oven and top with fresh arugula and slices of prosciutto.
5. Drizzle balsamic glaze over the top and sprinkle with freshly cracked black pepper.
6. Slice and serve immediately.

This spring socca with arugula, prosciutto, and balsamic glaze is the perfect balance of savory, salty, and tangy flavors. The peppery arugula and thin slices of prosciutto are enhanced by the sweet-tart balsamic glaze, creating a satisfying and vibrant dish. The crispy socca base adds a wonderful texture, making this an excellent choice for a light lunch or elegant appetizer. It’s a simple yet sophisticated way to embrace the flavors of the season.

Spring Socca with Roasted Radishes, Herbs, and Ricotta

This unique socca features roasted radishes, which bring a subtle sweetness and earthiness that pairs wonderfully with the creamy ricotta and fresh herbs. The roasted radishes’ natural spiciness is mellowed by the ricotta’s richness, while the crispy socca provides a sturdy, satisfying base. This dish is a creative, spring-inspired way to enjoy radishes and makes for a delicious and light meal or appetizer.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 bunch radishes, trimmed and halved
• 1 tbsp olive oil (for roasting radishes)
• 1/2 cup ricotta cheese
• Fresh parsley and chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. Toss the radishes with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes, until they are tender and slightly browned.
3. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. Once the socca is baked, remove it from the oven and top with a generous spread of ricotta cheese.
6. Add the roasted radishes and garnish with chopped fresh parsley and chives. Serve immediately.

This roasted radish and ricotta socca is a perfect celebration of spring vegetables, with the radishes offering a tender, mildly spicy contrast to the creamy ricotta. The crispy socca base ties the dish together, providing a satisfying texture that complements the smoothness of the cheese and the roasted radishes. It’s a fresh, light, and flavorful dish that’s ideal for a spring brunch or as a unique appetizer to impress your guests.

Spring Socca with Roasted Carrots, Tahini, and Mint

This spring socca recipe brings together the earthy sweetness of roasted carrots, the creamy richness of tahini, and the refreshing brightness of mint. Roasting the carrots enhances their natural sweetness, while the tahini provides a smooth, nutty sauce that complements the crispy socca perfectly. Fresh mint adds a touch of brightness, making this dish a perfect springtime meal or appetizer.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 medium carrots, peeled and cut into strips
• 1 tbsp olive oil (for roasting carrots)
• 1/4 cup tahini
• 1 tbsp lemon juice
• Fresh mint leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. Toss the carrot strips with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until the carrots are tender and caramelized.
3. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. While the socca bakes, whisk together tahini, lemon juice, and a pinch of salt to create a smooth dressing. If the tahini is too thick, add a little water to thin it out.
6. Once the socca is ready, remove it from the oven and top with roasted carrots. Drizzle with tahini sauce and garnish with fresh mint. Serve immediately.

This roasted carrot and tahini socca is a delicious blend of flavors and textures. The roasted carrots bring a natural sweetness that pairs beautifully with the creamy tahini, while the mint adds a refreshing note to each bite. The crispy socca serves as the perfect base for these ingredients, making the dish light yet satisfying. Whether enjoyed as a light lunch or served as a unique appetizer, this socca offers a beautiful, spring-inspired twist on classic flavors.

Spring Socca with Sweet Potatoes, Kale, and Sage

This socca recipe is packed with hearty and flavorful ingredients that highlight the best of spring produce. Roasted sweet potatoes, crispy kale, and earthy sage come together on a chickpea flour base, creating a nutritious and filling dish. The combination of textures and flavors makes this socca an ideal choice for a satisfying lunch or dinner.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil (for roasting sweet potatoes)
• 2 cups kale, chopped
• 1 tbsp olive oil (for kale)
• 1/4 cup fresh sage leaves
• 1/4 cup crumbled feta or goat cheese (optional)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until the sweet potatoes are tender and caramelized.
3. Toss the chopped kale with olive oil, salt, and pepper. Add the kale to the baking sheet for the last 5 minutes of roasting to allow it to crisp up.
4. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
5. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
6. While the socca bakes, heat a small pan over medium heat and sauté the sage leaves for 1-2 minutes until they become fragrant and crisp.
7. Once the socca is ready, remove it from the oven and top with roasted sweet potatoes, crispy kale, and sautéed sage. Optionally, crumble feta or goat cheese on top. Serve immediately.

This sweet potato, kale, and sage socca is a perfect springtime dish full of heartiness and flavor. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy kale and fragrant sage. The crispy socca base provides a satisfying crunch, making it a complete and filling meal. Whether served for lunch or dinner, this dish is a wonderful way to enjoy the bounty of spring vegetables while satisfying your taste buds.

Spring Socca with Spring Onion, Ricotta, and Lemon

This light and refreshing socca is topped with spring onions, creamy ricotta, and a squeeze of fresh lemon juice, highlighting the bright and fresh flavors of spring. The sweetness of the spring onions, combined with the smooth ricotta, creates a perfect balance, while the tangy lemon adds a burst of brightness. This socca is perfect for a light lunch, brunch, or appetizer.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 spring onions, thinly sliced
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• Juice of 1/2 lemon
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
4. While the socca bakes, heat a pan over medium heat and sauté the spring onions with a little olive oil for 5-7 minutes, until they soften and begin to caramelize.
5. Once the socca is baked, remove it from the oven and top with the sautéed spring onions and spoonfuls of ricotta cheese.
6. Drizzle with fresh lemon juice, sprinkle with lemon zest, and garnish with chopped chives. Serve immediately.

This spring socca with spring onions, ricotta, and lemon is a delightful dish full of fresh and vibrant flavors. The sweetness of the onions and the richness of the ricotta are perfectly complemented by the tangy lemon, making it a refreshing choice for any meal. The crispy socca base adds texture, while the simple yet elegant toppings make this dish feel special. Whether enjoyed as a light lunch or as an appetizer for a spring gathering, it’s a dish that beautifully highlights the season’s finest ingredients.

Spring Socca with Roasted Asparagus and Goat Cheese

Celebrate the flavors of spring with this socca topped with tender roasted asparagus and creamy goat cheese. The delicate asparagus is roasted until perfectly charred, enhancing its natural sweetness, while the tangy goat cheese adds richness to each bite. The crispy socca provides a sturdy base that complements these vibrant spring flavors, making this dish a refreshing and light option for any meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for roasting asparagus)
• 1/4 cup crumbled goat cheese
• 1 tbsp lemon zest
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. Toss the asparagus with olive oil, salt, and pepper. Roast on a baking sheet for 12-15 minutes, or until the asparagus is tender and slightly charred.
3. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. Once the socca is ready, remove it from the oven and top with roasted asparagus, crumbled goat cheese, and a sprinkle of lemon zest. Garnish with fresh thyme leaves. Serve immediately.

This roasted asparagus and goat cheese socca is a springtime delight, combining earthy asparagus with the creamy tang of goat cheese. The fresh lemon zest and thyme elevate the dish, bringing brightness and aromatic depth to the rich flavors. Perfect for a light lunch or an appetizer for a spring gathering, this dish embodies the simplicity and beauty of the season, offering a delicious way to enjoy the fresh produce of spring.

Spring Socca with Peas, Mint, and Feta

This refreshing socca recipe brings together the sweetness of fresh peas, the coolness of mint, and the briny richness of feta. The combination of these ingredients, set atop a crispy socca base, creates a vibrant dish perfect for the warmer months. The peas and mint provide a fresh, seasonal flavor, while the feta adds a salty contrast, making it a balanced and satisfying meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
4. While the socca bakes, blanch the peas in boiling water for 2-3 minutes until tender. Drain and set aside.
5. Once the socca is baked, remove it from the oven and top with peas, chopped mint, and crumbled feta. Drizzle with fresh lemon juice and garnish with mint leaves. Serve immediately.

This pea, mint, and feta socca is a fresh, vibrant dish that celebrates the flavors of spring. The peas offer a natural sweetness that pairs beautifully with the briny feta and refreshing mint, while the crispy socca provides the perfect texture. The lemon juice adds a burst of brightness that ties everything together, making this dish a light and flavorful option for any meal. Whether served for lunch or as a starter, this socca captures the essence of spring in every bite.

Spring Socca with Zucchini, Ricotta, and Basil

This spring socca recipe features tender zucchini, creamy ricotta, and fragrant basil, offering a balance of lightness and richness. The zucchini is sautéed until golden and soft, and the ricotta adds a smooth, mild flavor that perfectly complements the crispy socca base. Fresh basil enhances the dish with its aromatic, herbaceous notes, making this socca a flavorful yet light meal for spring.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium zucchinis, sliced into thin rounds
• 1 tbsp olive oil (for sautéing zucchini)
• 1/2 cup ricotta cheese
• Fresh basil leaves, chopped
• Lemon zest (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or ovenproof pan to heat.
2. In a bowl, whisk together chickpea flour, water, olive oil, salt, and pepper until smooth. Let the batter rest for 10 minutes.
3. While the batter rests, heat olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 5-7 minutes, or until tender and slightly golden. Season with salt and pepper.
4. Once the skillet is hot, carefully remove it from the oven and pour in the socca batter. Return the skillet to the oven and bake for 15-20 minutes, until golden and crispy.
5. Once the socca is ready, remove it from the oven and top with sautéed zucchini, spoonfuls of ricotta, and fresh basil. Garnish with lemon zest and serve immediately.

This zucchini, ricotta, and basil socca is a light and flavorful dish that makes the most of fresh spring ingredients. The savory zucchini pairs beautifully with the creamy ricotta, while the fresh basil adds a burst of aromatic flavor. The crispy socca provides a perfect base for these ingredients, creating a satisfying and balanced meal. Whether served for brunch, lunch, or dinner, this socca is a wonderful way to enjoy the flavors of the season.

Note: More recipes are coming soon!