Breakfast & Brunch/ Gluten-free/ Mains

Green Socca

We made socca (also called chickpea pancake or flatbread) for the first time about a week ago and have been cooking it nearly every day ever since. First two soccas were plain and we served it instead of bread to accompany a bowl of soup. Then we made few with toppings for lunch or dinner with a salad on the side.

Green Socca is our most recent and favourite option – with spinach added spinach for extra nutrients, as well as garlic and zathar*, both add greatly to the flavour. *Zathar – it’s a middle eastern spice mixture, a blend of dry thyme, sumac, roasted sesame seeds and salt.

Socca is made from chickpea flour and is gluten and grain free. You can also try to make a plain – original socca, by blending chickpea flour, water, olive oil, salt and omitting the rest of ingredients. From there you can also make your own version of socca by adding different spices/herbs to the batter and topping with your favourite ingredients. Options for serving socca are endless – it can be used instead of bread, served as a pancake, flatbread, pizza or you can make mini soccas to eat it with a dip. Examples of topping we’ve tried so far:

Halloumi Socca: Halloumi Cheese, Asparagus, Kalamat Olives & Preserved Lemons, Arugula.

Fiddleheads Socca: Goat Cheese, Garlic saute Fiddleheads & Preserves Lemons.

If you enjoy this recipe, why don’t you try our Sourdough Pizza (on the Pan).

If you try this recipe don’t forget to comment and tag #vegeregis on Instagram.

Green Socca

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Super easy and quick to prepare - socca is a chickpea flour pancake/flatbread. It's vegan, grain and gluten-free. This recipes with added spinach, herbs and spices to enrich the flavour. Eat it instead of bread to accompany soup or salad. Top with your favourite ingredients for a beautiful and wholesome lunch, dinner or snack.


  • 1,5 cup chickpea flour
  • 1,5 cup water
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1,5 cup spinach
  • 1 tsp salt
  • 1,5 tsp zathar (optional, but recommended)
  • 1 tbsp coconut oil



First prepare the batter - mix together chickpea flour, water, olive oil, garlic, spinach and salt in the blender until smooth. You can also whisk batter by hand, in this case chopped spinach finely and add to the bowl, once the batter is ready. Set aside to rest for around 20 minutes.


To cook, set oven to broil and place a 12 inch cast iron skillet in the oven for 10 minutes.


Take skillet from the oven and add coconut oil. Swirl around to coat evenly the bottom of the pan. Pour the batter into the pan, sprinkle with zathar and place it back in the oven.


Broil for around 15 min (although time may vary depending on your oven) or until socca is firm, starts getting color on the top and getting crispy on the edges.


Carefully take out from the oven and use a flat spatula to slide the socca onto a cutting board. Sprinkle with some extra salt or zathar if desired and cut into wedges. Socca tastes great eaten still warm from the oven or can also be eaten cold.


SOCCA WITH TOPPINGS - once socca is ready take it from the oven, add the ingredients on the top and broil for another 5-10 minutes (until cheese melts/ingredients start getting some colour).

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