Put chickpea flour, salt, and pepper in a medium bowl. Whisk in warm water and olive oil. Cover with a plastic wrap or a clean kitchen towel and let it sit for at least 30 minutes.
Place a small or medium non-stick pan over medium heat. Add a knob of coconut oil to the pan and with a paper towel grease the pan. Pour ½ cup batter in the center of the pan, then quickly rotate it gently to allow it to spread.
Cook for 2 minutes, then with a wooden or rubber spatula loosen the edge of socca and quickly flip it. Cook for 1 minute then remove from the pan. Make sure the heat isn’t too high.
Make the tomato salsa tossing all ingredients in a bowl.
Top the soccas with the tomato salsa and avocado.
Garnish with cilantro, drizzle lime juice, sprinkle chipotle powder and serve.