Chickpea-Crust Flatbread with Cashew Basil Sauce
Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.
Unlock this article and more benefits with 40% off.
Already have an Outside Account? Sign in
40% Off Outside+.
$4.99/month $2.99/month*
Get the one subscription to fuel all your adventures.
- Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
- Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
- Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
- Learn from the pros with expert-led online courses.
*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details
Getting Creative with Cashews
This nutty, creamy sauce is shockingly healthy. It gets its luxurious consistency from fatty cashews, one of our favorite types of nuts here at CE. Like other tree nuts, cashews are rich in antioxidants like polyphenols and carotenoids, which play a role in protecting cells from oxidative damage. Remember to soak the cashews ahead of time (about 30 minutes) before getting started on this recipe.
Ingredients
Flatbread
- 1 ½ cups chickpea flour
- 1 ¼ cups water
- 3 cloves garlic, minced
- ½ tsp sea salt
Sauce
- 1 ¼ cups raw cashews, soaked in hot water for 30 minutes, drained
- 1 cup fresh basil
- ½ cup water
- ¼ cup nutritional yeast
- 1 lemon, juiced
- 2 cloves garlic, peeled
- ½ tsp sea salt
Toppings
- 8 oz mushrooms, roughly chopped
- 1 red bell pepper, cut into thin strips
- 1 tbsp extra-virgin olive oil
- ¼ tsp each sea salt and ground black pepper
- ½ cup fresh basil, for garnish
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper and mist with cooking spray.
- Prepare flatbread: In a large bowl, mix chickpea flour and water until well combined. Add garlic and salt. (NOTE: Batter may appear wet but will firm up as it bakes.)
- Pour batter onto prepared baking sheet; use a spatula to spread into a 14 x 9-inch rectangle. Bake 15 minutes, or until edges begin to brown. Set aside.
- Meanwhile, make sauce: To a high-speed blender or food processor, add all ingredients. Blend on high until smooth and creamy, adding more water if needed for a thinner consistency.
- In a large bowl, toss together mushrooms, bell peppers, oil, salt and pepper. Spread sauce evenly over flatbread then top with veggies.
- Return flatbread to oven and bake, 8 to 10 minutes, or until vegetables begin to soften. Sprinkle with basil.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 415
- Carbohydrate Content 39 g
- Cholesterol Content 0 mg
- Fat Content 22 g
- Fiber Content 7 g
- Protein Content 20 g
- Saturated Fat Content 4 g
- Sodium Content 642 mg
- Sugar Content 8.5 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 4 g