Carrot Spinach Socca | Plant-Based Recipes
Crisp carrot spinach socca topped with black-eyed pea salad and yogurt lemon dressing—perfectly balanced flavors in a wholesome snack!
Keywords
- Dinner
- Root Vegetables
- Nuts
- Leafy Greens
- Beans/Legumes
- Middle Eastern
- Soy-Free
- High-Protein
- Gluten-Free
- Winter Recipes
- Summer Recipes
- Spring Recipes
- Party Foods
- Seasonal Menu
Ingredients
- 1 cup garbanzo bean flour
- 1 carrot
- 4 oz baby spinach
- 1 tsp French mustard and herb blend
- 4 oz sugar snap peas
- 1 avocado
- ½ cup black-eyed peas
- ¼ cup vegan yogurt
- 1 lemon
- ¼ cup tamarind chutney
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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