This is an easy, adaptable flatbread base called socca, made from chickpea flour. It tastes delicious with a variety of toppings, but here we used olives, chickpeas, and some crunchy vegetables plus a garlicky tahini sauce and a sprinkle of sumac for a perfect gluten-free party food or light dinner.
Chickpea Flatbreads With Garlicky Tahini Sauce [Vegan, Gluten-Free]
For the Chickpea Flatbreads:
- 1 cup chickpea flour
- 1/2 teaspoon fine sea salt
- 1 1/4 cups warm water
- 3 tablespoons coconut oil, plus additional coconut oil for the pan
For the Garlicky Tahini Sauce:
- 1 clove of garlic
- 2 teaspoons lemon juice
- 2 teaspoons tahini
- 1/8 teaspoon fine sea salt
- 2 teaspoons warm water
- A pinch of cayenne pepper
For the Vegetables and Assembly:
- 1/4 cup cucumber, cut vertically into matchstick shape
- 1 small radish, cut vertically into matchstick shape
- A small handful of kalamata or sun-dried olives, cut into quarters
- 1/4 cup romaine lettuce, thinly sliced
- 1/8 cup red onion, thinly sliced
- 1/8 cup chickpeas
- 1/4-1/2 teaspoon sumac
- 1 - 2 teaspoon olive oil
To Make the Chickpea Flatbreads:
- Sift together the chickpea flour and sea salt in a large bowl. Whisk in the warm water and 3 tablespoons melted coconut oil. Cover the bowl with a clean tea towel and let sit at room temperature for a minimum of 30 minutes.
- Heat a large skillet (cast iron, preferably) over medium high heat. Melt 2 teaspoons of coconut oil in the pan. Add half the batter and tilt the pan so that it spreads evenly across the entire bottom of the pan. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque. Carefully flip over, and cook for another 2-3 minutes or until the bottom is lightly golden. Remove flatbread from the pan and cover with a clean tea towel or place on a baking sheet in a 200°F oven to keep warm. Repeat with remaining batter.
- At this point, you can allow the flatbreads to cool and then freeze it in a well-sealed freezer bag. To reheat, place on a baking sheet in a 300°F oven until hot.
To Make the Garlicky Tahini Sauce:
- Crush the garlic with a knife and place in a small bowl or mortal and pestle place. Sprinkle salt over the garlic, and crush together until a smooth paste forms.
- Add the lemon juice, tahini, and cayenne pepper. Thin with water and adjust seasoning to taste. Store any remaining sauce in a sealed container in the refrigerator.
- Place warm flatbread on a flat surface and drizzle with garlicky tahini sauce.
- Sprinkle cucumber, radish, olives, romaine lettuce, red onion, and chickpeas over top.Drizzle with olive oil and a little more garlicky tahini sauce. Sprinkle with sumac, to taste.