Blueberry, Corn, and Goat Cheese Socca

It's been unseasonably warm these past few weeks and, though I'm all about the fall food, the cool thing about socca is that it goes with all the things. So you can pair it with something a little summery one day and something more comforting the next and it all just works. Which means socca is perfect for confusing weather and people that make impulsive decisions at the grocery store (hand raised). To go full-on-fall, simply swap out the fruit and corn for something more hearty, like roasted butternut squash. 

Blueberry, Corn, and Goat Cheese Socca | Easy gluten-free, grain-free meal. | Loveleaf Co.

I make a lot of socca around here. A thin chickpea pancake traditionally from Nice, socca is naturally gluten-free and high in protein. It can be used as a pizza crust or tortilla substitute, a flatbread for easy (but #fancy) appetizers, or a versatile vehicle for any snack-y dips, spreads, or salsas. Learn how to make it here, along with some meal prep and storage tips.

Blueberry, Corn, and Goat Cheese Socca | Easy gluten-free, grain-free meal. | Loveleaf Co.

Blueberry, Corn, and Goat Cheese Socca



  • 1 cup chickpea flour
  • 1 cup water
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil, plus more for the pan
  • salt and pepper


  • 2 ears of corn, kernels removed (see notes)
  • 1 cup blueberries, cut in half
  • 2 tablespoons chopped basil leaves
  • 2 teaspoons unsweetened rice vinegar
  • 2 teaspoons olive oil
  • 1 jalapeño pepper, seeded and diced
  • salt and pepper to taste


  • 4 oz goat cheese, crumbled


  1. Make the socca. Place the socca ingredients in a bowl and mix until smooth. Heat a 10 inch cast iron pan (or other non-stick pan) over medium to high heat. Add a little oil and pour in 1/4 of the batter. Quickly spread the batter over the base of the pan by tilting the pan to let the batter run to the edges or using a spatula. Lower the heat to medium-low to help prevent sticking. Once small bubbles have started to appear and the underside has started to brown, flip the socca and cook for a minute or so on the other side until golden brown. Remove from pan and repeat for the remaining three socca.
  2. Make the salsa. Add all ingredients in a medium bowl and stir to combine.
  3. Assemble the dish. Place each socca on a separate plate. Divide the blueberry and salsa between the four socca and top each with 1 oz of crumbled goat cheese.


This recipe is perfect for summer, but is extremely forgiving. If it's more fall than summer, swap out the blueberries and corn for some roasted butternut squash.