Mediterranean Chickpea Pancake with Greens and Cheese

🌿 Description

This Mediterranean Chickpea Pancake with Greens and Cheese is a savory, high-protein dish inspired by the classic “socca” from Southern France and “farinata” from Italy. Made from chickpea flour, olive oil, and Mediterranean herbs, it’s gluten-free and packed with fiber. The pancake is layered with sautéed greens, tangy feta or goat cheese, and a drizzle of olive oil — perfect for breakfast, lunch, or a light dinner.

🍳 Ingredients

For the Chickpea Pancake Batter:

1 cup chickpea flour (gram flour or besan)
1 ¼ cups water
2 tbsp extra virgin olive oil
½ tsp sea salt
½ tsp ground cumin
½ tsp garlic powder
¼ tsp black pepper
½ tsp dried oregano or thyme

For the Topping:

1 tbsp olive oil (for sautéing)
2 cups baby spinach or mixed greens
1 small zucchini, grated
1 small onion, finely sliced
½ cup crumbled feta or goat cheese
6–8 cherry tomatoes, halved
Optional: olives, sundried tomatoes, or chopped herbs (basil, parsley)

👩‍🍳 Instructions

Prepare the Batter:
In a bowl, whisk together chickpea flour, salt, spices, and water until smooth. Add olive oil and let the batter rest for 15–20 minutes at room temperature.
Preheat the Oven or Pan:
- For a traditional version, heat a cast-iron skillet in a 425°F (220°C) oven for 10 minutes.
- Alternatively, use a non-stick pan over medium heat on the stovetop.
Cook the Pancake:
- Lightly oil the pan, pour in the batter, and spread evenly.
- Bake or cook for 12–15 minutes (oven) or 6–8 minutes per side (stovetop) until golden and crisp at edges.
Sauté the Greens:
While the pancake cooks, heat olive oil in a skillet. Sauté onions until translucent, then add zucchini and greens. Cook until wilted, about 3–4 minutes. Season lightly with salt and pepper.
Assemble:
- Place the chickpea pancake on a plate.
- Top with the sautéed greens, cheese, and cherry tomatoes.
- Drizzle with extra olive oil and garnish with herbs.
Serve Warm:
Slice and serve as a main or side dish.

🍽 Servings

Serves 2–3 people as a main or 4–5 as a side.

🧀 Notes

Resting the batter helps hydrate the chickpea flour, resulting in a better texture.
Feta cheese adds tang, while goat cheese makes it creamier.
Can be made vegan by skipping cheese or using a plant-based alternative.
Keeps well in the refrigerator for up to 2 days; reheat in a skillet.

💡 Tips

Add a pinch of smoked paprika or chili flakes for extra flavor.
For a crispy edge, preheat the skillet thoroughly before pouring the batter.
Serve with Greek yogurt or tzatziki sauce for a refreshing touch.
Use kale, arugula, or Swiss chard instead of spinach for variety.

🧾 Nutritional Info (per serving)

Calories: ~260 kcal
Protein: 12g
Carbohydrates: 24g
Fat: 12g
Fiber: 5g
Calcium: 12% DV
Iron: 18% DV

(Values are approximate and depend on cheese type and oil used.)

🌸 Health Benefits

High in plant protein and fiber from chickpeas — supports satiety and digestion.
Rich in antioxidants from olive oil, greens, and herbs.
Naturally gluten-free and low glycemic, suitable for diabetics.
Supports heart health due to monounsaturated fats and mineral content.

❓ Q&A

Q1: Can I make the batter ahead of time?
Yes! You can refrigerate it up to 2 days. Just whisk before using.

Q2: Can I bake multiple pancakes at once?
Yes — use a large baking tray lined with parchment for batch baking.

Q3: What can I use instead of chickpea flour?
You can try lentil flour or a mix of all-purpose and oat flour, though texture will vary.

Q4: How can I make it crispier?
Use a well-oiled, preheated skillet and avoid overmixing the batter.

Q5: Can it be made dairy-free?
Absolutely. Omit the cheese or use vegan feta for a dairy-free version.

🥗 Serving Ideas

Pair with a side of Greek salad or roasted red pepper hummus.
Cut into wedges for appetizer platters or picnic snacks.
Top with a fried egg for a protein-packed breakfast.