1. Heat the oven to 450°F and move a rack toward the top of the oven. Get a 12-inch ovenproof skillet handy. Put the chickpea flour and warm water in a medium bowl with 2 tablespoons oil and 1 teaspoon salt; whisk until combined. The batter should be thin but not watery and little lumps are fine. Let it sit at room temperature for a few minutes or up to 8 hours. (With time, the flavor mellows a bit and takes on some tanginess but resting isn’t necessary.)
2. Put the remaining 2 tablespoons oil in the skillet and pop it into the oven until the pan is hot and the oil shimmers without smoking, 2 to 3 minutes. Carefully remove the pan from the oven and pour in the chickpea batter so it spreads evenly. Bake until the socca browns around the edges and bottom and separates from the pan with a spatula, about 20 minutes. If you want more crust on top, turn the broiler on high and set the pan under the heat until it browns to your liking, just a couple minutes. Let the socca cool in the pan until you’re ready to assemble the salad.
3. While the socca bakes, prepare the vegetables and basil. Cut the cherry tomatoes in half if you like (or chop large tomatoes) and put them in a large salad bowl. Thinly slice the onion (you should have about 1/2 cup), and mince the garlic; add them to the bowl. Your choice to leave the basil leaves whole or tear or chop; wait to add the basil. (When they’re mild, whole is like the best possible lettuce!) Add the vinegar and sprinkle in some salt and pepper. Toss to combine.
4. By now the socca should be cool enough to handle. Tear the pancake into bite-size pieces directly into the salad bowl. Add the basil and toss. Taste and adjust the seasoning, adding more vinegar if you’d like. Keep tossing until the socca and basil soften. Serve right away or refrigerate for up to an hour.

– Recipe developed by The Bittman Project for Bob’s Red Mill