Cade de Toulon is a chickpea flour flatbread that is now prepared in Toulon. It is distinct from the socca niçoise in that it is somewhat thicker (about 1-2 cm, rather than very thin socca).
Word origins
Le Gourmeur reports that the name may be derived from the cries of Genoese street vendors, "tourta tota cada" ("pies, all hot").