Sprouted Chickpea Socca with Herb Salad and Yogurt | Saveur

Ingredients

• 1 tsp. Aleppo pepper
• 1 tsp. whole coriander seeds
• 1 tsp. whole cumin seeds
• 2 ¹⁄₄ cups <a href="https://www.saveur.com/how-to-make-sprouted-seeds-and-beans-at-home/">sprouted chickpeas</a>
• 1 cup finely chopped cilantro, plus 1/4 cup whole leaves
• ¹⁄₄ cup chickpea flour
• 2 tbsp. fresh lemon juice
• 1 tsp. kosher salt, plus more
• ¹⁄₂ tsp. freshly ground black pepper, plus more
• 3 large eggs, lightly beaten
• 3 scallions, finely chopped
• 5 tbsp. olive oil
• 2 cups loosely packed arugula
• ¹⁄₄ cup loosely packed basil leaves
• ¹⁄₄ cup loosely packed flat-leaf parsley leaves
• ¹⁄₄ cup loosely packed mint leaves
• 1 cup plain, full-fat Greek yogurt