Crispy Chickpea and Steak Chopped Salad with Sizzled Scallion and Basil Dressing

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Slice the bell peppers in half lengthwise, removing the flesh and seeds, and add face down to the baking sheet. Add the chickpeas, and toss them in a good drizzle of olive oil, cumin, smoked paprika, and a pinch of salt and pepper. Bake for 25-35 minutes until chickpeas are crispy and peppers are charred. Set aside to let cool slightly, and then dice the peppers (removing the skin).
2. To prepare the dressing, add scallions, basil, garlic, paprika, and crushed red pepper to a bowl. Heat up the oil on medium-high heat until it starts to sizzle (but not smoke), and pour it over the bowl of herbs. Mix together with the vinegar and let sit for 5-10 minutes to let the basil and scallions soften.
3. Add steak, chickpeas, peppers, cucumbers, avocado, and red onion to a large bowl. Add the dressing, and toss. Taste, and season with salt and pepper, if needed. Serve room temp or save and chill!