Pea Socca + Mustard Greens Pesto

A vibrant chickpea flatbread topped with a spicy mustard greens pesto, pea shoots, sweet peas and lemon zest. Vegan and naturally gluten-free!

For the socca:
1 cup chickpea (garbanzo) flour
1 cup + 1 tbsp water
3 tbsp melted coconut oil or ghee, divided
3/4 tsp sea salt
Freshly ground black pepper, to taste

For the mustard greens pesto:
3 cups packed mustard greens (about 1 bunch)
1/4 cup chopped brazil nuts (or other nut)
2 small garlic cloves
1/4 cup nutritional yeast
1/4 tsp sea salt
1 1/2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil

For the toppings:
3/4 cup peas (fresh, or frozen and thawed)
1 cup pea shoots
The zest of 1 small lemon

View the full recipe at The Green Life →