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Gluten-Free Savory Chickpea Flour and Herb Socca

By Freeflourish Editorial TeamPublished Apr 10, 2026 | Updated Jul 1, 2026
Mediterranean 25 mins glutenfreedairyfreenutfreegrainfreeeasyquickrecipesappetizerfamilyfriendlyonepotbudgetfriendly

Gluten-Free Savory Chickpea Flour and Herb Socca with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Gluten-Free Savory Chickpea Flour and Herb Socca
Prep 10 min
Cook 15 min
Total 25 min
Servings 4
Difficulty easy
Cuisine Mediterranean

Recipe Details

Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyeasy
CuisineMediterranean
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Ingredients

Servings 4
  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 3 tablespoons extra virgin olive oil, plus extra for pan
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary or thyme (or 1 tablespoon fresh herbs, chopped)
  • 1 small garlic clove, minced (optional)
  • Fresh rosemary or thyme sprigs for garnish (optional)
Measured gluten-free ingredients for chickpea flour herb socca
Measured gluten-free ingredients for chickpea flour herb socca

Instructions

  1. Preheat your oven to 450 degrees F (230 degrees C). Place a 10-inch cast iron or oven-safe skillet in the oven to heat while you prepare the batter.
  2. In a medium bowl, whisk together chickpea flour, salt, pepper, and dried herbs.
  3. Slowly add water while whisking continuously to prevent lumps. Mix until you achieve a smooth, thin batter consistency.
  4. Whisk in 3 tablespoons of olive oil and the minced garlic, if using.
  5. Carefully remove the hot skillet from the oven using oven mitts and add a tablespoon of olive oil, swirling to coat the pan evenly.
  6. Pour the batter into the skillet and use a spatula to spread it into an even, thin layer (approximately 1/8 inch thick).
  7. Return the skillet to the oven and bake for 10-15 minutes, or until the edges are golden and the top is set with light browning.
  8. Optional: Place the skillet under the broiler for 1-2 minutes to crisp the top further, watching carefully to prevent burning.
  9. Remove from the oven and let the socca cool for 2-3 minutes. Garnish with fresh rosemary or thyme sprigs, then slice into wedges.
  10. Serve warm as a gluten-free appetizer, snack, or side bread for dips, salads, or Mediterranean main courses. Enjoy!
Golden gluten-free chickpea flour socca wedges in a cast iron skillet
Golden gluten-free chickpea flour socca wedges in a cast iron skillet

Tips

Allergen Overlap Note

Choose chickpea flour, herbs, and spices that are labeled gluten-free, especially if the package was processed in a facility with wheat. Keep dipping sauces and shared spreads separate so the naturally gluten-free socca stays safe.

Texture Expectations

Socca should be thin, rustic, and tender inside with crisp browned edges. A very hot skillet helps the batter set quickly; let the batter spread in a thin layer and broil briefly if you want a more deeply browned top.

Dining With Non-GF Family Note

Slice the socca first with a clean knife and serve it on its own platter before adding gluten-containing breads to the table. Use separate spoons for dips, spreads, or salad toppings.

Storage and Reheating

Store cooled socca wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet, toaster oven, or 375°F (190°C) oven until warmed and crisp at the edges. Freezing is possible for up to 1 month, but the texture is best fresh.

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