Recipe: Socca Flatbread with Spring Pesto and Salad

Name: Recipe: Socca Flatbread with Spring Pesto and Salad
Ingredients: 2 cups chickpea flour; 2 cups water; 3 tablespoons extra-virgin olive oil, plus more for the pan; 1 tablespoon chopped fresh thyme; 1 teaspoon salt; 1/2 cup pesto (see recipe below, or use your own favorite pesto); 3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.); 4 ounces asparagus,; 1/4 cup fresh peas,; 6 kalamata olives, pitted and halved or quartered; 1/2 cup gently packed mint leaves; 1/2 cup hemp seeds (can substitute other nuts or seeds); 2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources); 2/3 cup extra virgin olive oil