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Socca with Chicken and Green Vegetables

These on-trend, gluten-free chick pea pancakes are the perfect platform for all sorts of savory ingredients—this version is piled high with chicken, asparagus, avocados, peas, and Ready-Set-Serve Urban Blend


1 1/4 C chick pea flour

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/3 C warm water

2 Tbsp. + 1 Tbsp. olive oil

6 oz. chicken breast, grilled and sliced

2 C Ready-Set-Serve Urban Blend

4 Ready-Set-Serve Avocado Halves, sliced and fanned

1 C Markon First Crop Asparagus, chopped and steamed

1 C peas, steamed

Salt and pepper, to taste

Edible flower petals, to garnish


Whisk together flour, salt, pepper, warm water, and two tablespoons of warm water. Heat remaining one tablespoon of oil in skillet; when hot, ladle in four thin pancakes. When browned and bubbling, flip to other side and cook one to two more minutes.

Remove from skillet and top with equal portions of chicken, RSS Urban Blend, avocado, asparagus, and peas. Season with salt and pepper; garnish with edible flower petals (if desired).