Chickpea Pizza, Pesto and Ranch Dressing
Kris Ulland
4 Servings
Ingredients
Salad Pizza:
- 1 15 oz. can chickpeas, drained
- Sauté with a tablespoon ground turmeric and a shake of garlic salt
- 4 small handfuls pea shoots
- ¼ medium red onion, chopped
- cilantro to serve
- ¾ cup mixed baby kale leaves, basil, and other herbs/greens as desired
- Pinch of salt
- ½ cup raw walnuts
- 1 clove of garlic
- Juice of 1 lemon
- ¼ cup water
Vegan Ranch
- 1 cup raw, unsalted cashews, soaked and drained
- ¾ cups water
- 3 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 tablespoon onion powder
- 1 teaspoon salt
- large sprig of fresh dill (about 1 tablespoon, chopped)
- 6-8 chives
Socca Pizza Crust
- 1 cup chickpea flour (aka garbanzo bean flour)
- 1 cup water
- 1 tablespoon oil (olive, coconut, etc.)
- salt to taste/ fresh rosemary, oregano, thyme
Options: Add kalamata olives, fresh basil, artichoke, or sliced tomatoes
Instructions
Prep everything before making the socca pizza crust. First, prepare the chickpeas in a skillet on the stove. Prep the red onion, scallions, and cilantro and set aside.
Make the vegan pesto by adding all ingredients to a high-speed blender.
Make the vegan ranch: Add all ingredients to a high-speed blender and blend until smooth and creamy. Add more dill and chives if desired.
Make the 4 socca pizza crusts: Whisk together the chickpea flour, water, oil, and salt in a bowl until smooth and let rest for 5 minutes. Grease a well-seasoned cast-iron or ceramic pan with a touch of oil and set over a moderately high heat. Once hot, pour in about ¼ cup of the batter and swirl around to cover the pan. Lower the heat a bit, cook for 3-4 minutes until the bottom is crispy and top is almost set and then flip, cooking for 1-2 minutes more until golden brown. Repeat to make the remaining 3 socca pizzas.
Assemble the pizzas: Spread about 2 tablespoons of pesto on each pizza. Top each pizza with a small handful of spring mix and a quarter of the chickpeas. Drizzle with the vegan ranch dressing and top with red onion, scallions, and cilantro. Serve with more ranch dressing, if desired.