Socca (chickpea pancake) with tomato salad
A French lunch for the galley that copes with rough seas, needs no fridge, about 25 min hands-on.
- Lunch
- French
- ⏱ 25 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chickpea (gram) flour240 g (60 g)
- Extra-virgin olive oil48 g (12 g)
- Rosemary2 g (0.5 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Red onion80 g (≈ 0.5 onion) (20 g)
- Salt2 g (0.5 g)
Method
- Whisk chickpea flour with water (1:1) and a pinch of salt; rest 10 minutes.
- Fry thin in hot olive oil with rosemary, 3 minutes a side.
- Serve with tomato and red onion.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 365
- protein
- 15 g
- fat
- 16 g
- carbs
- 41 g
- sugar
- 10 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes