Heat the oven to 425, then place a 10-inch ovenproof nonstick pan on the middle rack to heat.
Add the water to a medium bowl, then slowly whisk in the chickpea flour and mix until mostly combined.
Stir in the oregano, red pepper flakes, salt, and pepper, along with 2 tablespoons of olive oil and mix until combined. Allow the mixture to rest for 30 minutes.
After 30 minutes, carefully remove the hot pan from the oven, and swirl the remaining olive oil on the bottom until the pan is evenly coated.
Pour the batter into the pan and bake for about 20 minutes, or until the edges are lightly brown. The outside of the socca should be dry and lightly browned, while the inside remains slightly creamy.
While the socca is baking, whisk 2 teaspoons of olive oil in a medium-large bowl with the red wine vinegar. Toss in the mixed greens, basil, and tomatoes and fold until evenly coated in the dressing. Season as desired and set aside.
Carefully transfer the socca to a cutting board or large plate, then spread the hummus evenly over the top.
Arrange the avocado slices on top of the hummus, then pile the dressed greens on top. Slice into wedges, and season with more salt and pepper, if you wish.
