Chickpea Pancake With Pea Salad

This crisp-on-the-edges, tender-in-the-middle savory pancake couldn’t be easier to make. All you need is a bag of chickpea flour plus water, oil, salt, and the foresight to let the mixture rest for 30 minutes so it can thicken and hydrate. Also called socca or farinata, the pancake can serve as a blank canvas for any manner of simply cooked vegetables. Here it’s loaded with lemony mashed peas and blanched spring vegetables (snap peas, snow peas, asparagus, or whatever looks good to you), but that topping can be burst cherry tomatoes, sautéed eggplant, or even roasted cauliflower, depending on the season.