Carrot Spinach Socca with Black-Eyed Pea Salad & Tamarind Sauce

Carrot Spinach Socca

with Black-Eyed Pea Salad & Tamarind Sauce

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
19g
CARBOHYDRATES
90g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 cup garbanzo bean flour
  2. 1 carrot
  3. 4 oz baby spinach
  4. 1 tsp French mustard and herb blend
  5. 4 oz sugar snap peas
  6. 1 avocado
  7. ½ cup black-eyed peas
  8. ¼ cup vegan yogurt
  9. 1 lemon
  10. ¼ cup tamarind chutney
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Box grater
  • Large nonstick skillet

INSTRUCTIONS

1
Make the batter
Vegan_Carrot_Socca_Step-1
In a large bowl, combine the garbanzo bean flour and 1 cup water. Whisk until smooth. Using the largest side of a box grater, grate the carrot and add just ½ cup of the grated carrot into the bowl. Add the French mustard and herb blend, just 1 cup of spinach, and a pinch of salt and pepper. Mix the batter well with a spoon.
2
Prepare the black-eyed pea salad
Vegan_Carrot_Socca_Step-2
Thinly slice the sugar snap peas. Halve the avocado, remove the pit and dice the flesh. Add the remaining shredded carrot, remaining spinach, sliced snap peas, diced avocado, and black-eyed peas to a large bowl.
3
Crisp the carrot spinach socca
Vegan_Carrot_Socca_Step-3
Place the large skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use ¼ measuring cup to scoop 6 portions of the batter into the skillet. Flatten batter out with the bottom of the measuring cup and cook until crisp, about 3 to 4 minutes per side. Transfer socca to a paper-towel-lined-plate, sprinkle with salt.
4
Prepare the yogurt lemon dressing
Vegan_Carrot_Socca_Step-2
Halve the lemon. In a small bowl, combine the yogurt, just 1 tbsp lemon juice, and a pinch of salt and pepper. Toss the black-eyed pea salad with the yogurt lemon dressing.
5
Serve
Vegan_Carrot_Socca_Step-5
Divide the black-eyed pea salad between large plates and top with the carrot spinach socca. Serve with tamarind chutney on the side for dipping. Dig in!