Whisk together the chickpea flour, water, olive oil, garlic, thyme and salt. Let stand for at least 30 minutes and up to two hours.
Set an oven rack on the top level nearest the broiler and turn the broiler on high. Place a 10-inch cast iron skillet (or equivalent baking dish) in the oven for five minutes and let it get nice and hot. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour one quarter of it into the hot skillet and watch it sizzle. Tilt the pan so it coats the entire surface.
Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle and crispy on the edges.
Use a spatula to remove it from the pan and place on a large plate.
Repeat to make the remaining flatbreads.
Meanwhile, spread a tablespoon of pesto (or you could just drizzle olive oil) on the hot socca. Top with one cup spring mix salad greens, one quarter of the asparagus, peas, olives, shallots and lemon curls--keeping in mind you still have three more flatbreads to make.
Drizzle with a fabulous finishing olive oil (like Frantoia) and squeeze a little lemon juice. Sprinkle with Maldon salt and freshly ground black pepper.