To Prepare Socca:
In a medium bowl, slowly whisk warm water into chickpea flour until smooth. Cover bowl and allow to sit for 2 hours, skimming off any foam that may rise to the top. Whisk in salt, pepper, 4 tablespoons olive oil, carrots and parsley.
Preheat oven to 500°F. Place a 10-inch skillet over medium to medium-high heat until smoking hot. Carefully pour in 2 tablespoons of olive oil to coat the skillet. Pour the batter into the skillet and bake for 28–30 minutes, until golden brown. Cut into wedges and serve with the radish salad and pesto.
To Prepare Salad:
In a small bowl, whisk together olive oil, vinegar, Dijon, coconut nectar, salt and pepper until emulsified. Combine radishes, endive and shallot in a small bowl and toss with the dressing. Top with microgreens upon serving.
To Prepare Pesto:
Combine all of the ingredients in a food processor and pulse until smooth.