Mediterranean Chickpea Salad | With Oven-Roasted Peperonata

Preheat the oven to 200 °C top/bottom heat. Wash, deseed, and cut the red bell peppers into bite-sized strips. Peel the red onion and cut into thin wedges. Peel and finely chop the garlic cloves.

Spread the pepper strips, onion wedges, and garlic on a baking sheet lined with baking paper. Drizzle with 2 tbsp olive oil, season with a little salt and pepper, and toss well. Roast in the hot oven for about 20 minutes until the vegetables are tender and lightly caramelized.

In the meantime, drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Toast the pine nuts in a small pan without oil over medium heat until golden brown and set aside.