Name: Chickpea Pancake With Pea Salad
Yield: 4 servings
Ingredients: 1 cup (92 g) chickpea flour; 3 Tbsp. plus ¼ cup olive oil, divided; 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 12 oz. sugar snap peas, snow peas, and/or asparagus; 2 cups fresh green peas (from about 2 lb. pods) or frozen, thawed; 1 tsp. tahini; Zest and juice of 1 lemon; Freshly ground black pepper; 2 Tbsp. coarsely chopped pistachios; 1 large garlic clove, finely grated; Torn mint leaves (for serving); Flaky sea salt

A chickpea pancake on a pink dish over a blue background

Photograph by Emma Fishman, food styling by Taneka Morris, prop styling by Dayna Seman

This crisp-on-the-edges, tender-in-the-middle savory pancake couldn’t be easier to make. All you need is a bag of chickpea flour plus water, oil, salt, and the foresight to let the mixture rest for 30 minutes so it can thicken and hydrate. Also called socca or farinata, the pancake can serve as a blank canvas for any manner of simply cooked vegetables. Here it’s loaded with lemony mashed peas and blanched spring vegetables (snap peas, snow peas, asparagus, or whatever looks good to you), but that topping can be burst cherry tomatoes, sautéed eggplant, or even roasted cauliflower, depending on the season.