Socca with Herb Salad

Instructions

1. Prepare the batter
   In a medium bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, and pepper until smooth. Let the batter rest at room temperature for at least 30 minutes to allow the flour to fully hydrate.
2. Preheat the oven
   Place a 10-inch cast-iron skillet or oven-safe non-stick pan in the oven and preheat to 450°F (230°C). Allow the pan to heat for at least 10 minutes.
3. Cook the socca
   Carefully remove the hot pan from the oven. Add 1 tablespoon of olive oil to the pan and swirl to coat. Pour the batter into the hot pan and return it to the oven. Bake until the socca is set and the edges are crispy and golden brown, about 15-20 minutes.
4. Make the herb salad
   While the socca bakes, combine the fresh herbs, arugula, and sliced shallot in a medium bowl. In a small separate bowl, whisk together the lemon juice, Dijon mustard, and the remaining tablespoon of olive oil to make a dressing. Season with salt and pepper to taste.
5. Assemble the dish
   Remove the socca from the oven and let it cool for 5 minutes. Toss the herb mixture with the dressing. Slide the socca onto a cutting board or serving plate, top with the dressed herb salad, sprinkle with toasted pine nuts and shaved Parmesan if using.
6. Serve
   Cut the socca into wedges and serve immediately while still warm. It can be eaten as an appetizer, snack, or light meal alongside other Mediterranean dishes.