Socca with Roasted Beet Hummus & Spring Salad

March 23, 2015

A high-protein and super healthy meal.

For the socca:

2 cups of chickpea flour

2 cups + 2 tablespoons of water

4 tablespoons of olive oil (plus more for the pan/oven tray)

1 ½ teaspoons of salt

For the Beet Hummus:

3 roasted beets; peeled and chopped (I roasted them in the oven for 1 hour or until tender)

1/3 cup of Greek yogurt

1 tablespoon of tahini

¼ teaspoon of cayenne

¼ teaspoon of salt

1/3 cup of canned chickpeas

For the salad:

A handful of sprouts (I used radish sprouts)

2 yellow carrots, shredded

A bunch of lamb’s lettuce or any lettuce you may like

100gr goat’s cheese, crumbled

For the salad dressing:

Juice of 2 limes

4 tablespoons of olive oil

Salt

Pepper

To make the socca, just mix all of the ingredients in a bowl, cover with plastic film and let it sit for 15 minutes. Set the oven to broil. You can use a cast iron pan or an oven tray. If you use an oven...
See the full directions on my site

Nutritions

Calories
1273

Sodium
3226mg
134% DV

Fat
67g
103% DV

Protein
43g
87% DV

Carbs
125g
42% DV

Fiber
27g
111% DV

Dinner Baked