Socca Flatbreads with Roasted Cherry Tomatoes, Chickpeas, and Lemon Zest 

Serves 8

Socca Flatbreads with Roasted Cherry Tomatoes, Chickpeas, and Lemon Zest 

Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re craving them. They’re great substitutes for tacos, wraps, or individual pizzas with whatever toppings you like. High-protein chickpea flour adds a nutty flavour, and a quick fermentation adds a gentle sourness, which also makes it more digestible. But don’t worry if you don’t have time to leave the batter overnight; just whisk together the chickpea flour and water immediately before cooking.

Aquafaba is the leftover liquid from cooking chickpeas and some other beans. You can use the drained liquid from a can of chickpeas or reserve the liquid from cooking dried chickpeas that you soak overnight and boil the next day.

Each serving contains: 264 calories; 13 g protein; 7 g total fat
(1 g sat. fat, 0 g trans fat); 37 g total carbohydrates (8 g sugars,
8 g fibre); 395 mg sodium

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