Marinated Chickpea and Pepper Salad with Toasted Pine Nuts

Preheat oven to 425 F. Add pepper slices to a baking sheet, drizzle with about 1-2 tbsp olive oil and add a bit of salt. Bake for 15-20 minutes until peppers are soft on the inside and just charred on the outside.

In a large bowl, add the roasted peppers, chickpeas, red onion, minced garlic, roughly chopped parsley, shaved Parmesan, lemon zest, lemon juice, red wine vinegar, dried oregano, and a pinch of salt and pepper. Mix everything together well, and let marinate for at least 20 minutes while you prepare the pine nuts.

Preheat a pan on medium-high heat. Add the pine nuts to the hot pan and cook for a few minutes until they get golden brown. Keep a close eye on them, as they can burn easily, and mix them frequently to ensure even toasting.

After the salad has marinated for a little, plate it and top with the toasted pine nuts. Garnish with more parsley and Parmesan, if desired.