Ingredients

For the socca

1 cup chickpea (garbanzo) flour

1 cup + 1 tbsp water

3 tbsp melted coconut oil or ghee, divided

¾ tsp sea salt

Freshly ground black pepper, to taste

For the mustard greens pesto

3 cups packed mustard greens (about 1 bunch)

¼ cup chopped brazil nuts (or other nut)

2 small garlic cloves

¼ cup nutritional yeast

¼ tsp sea salt

1½ tbsp fresh lemon juice

3 tbsp extra-virgin olive oil

For the toppings

¾ cup peas (fresh, or frozen and thawed)

1 cup pea shoots

The zest of 1 small lemon