Step 1
Place racks in higher and decrease thirds of oven; preheat to 425°. Place 4 purple or yellow bell peppers, ribs and seeds eliminated, lower into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or purple wine vinegar over; season with kosher salt. Toss to coat and roast on higher rack till peppers have softened and blistered in spots, 28–32 minutes.
Step 2
In the meantime, place one 15-oz. can chickpeas, rinsed, patted dry, on a second rimmed baking sheet. Drizzle with some oil, sprinkle with 1 tsp. floor cumin and 1 tsp. smoked paprika, and season generously with salt. Toss to coat and roast on decrease rack till barely darkened in colour, 9–11 minutes.
Step 3
Whereas the chickpeas are roasting, place ½ small loaf of country-style bread (about 4 oz.), torn into 1″ items, in a big bowl. Drizzle generously with oil and season with salt and freshly floor pepper; toss to coat.
Step 4
Take away chickpeas from oven. Add bread to baking sheet and toss to mix; reserve bowl. Roast till chickpeas are crisp and bread is golden brown, 13–17 minutes.
Step 5
Place 1 cup whole-milk ricotta in a small bowl, drizzle in a bit oil and season with salt. Combine nicely and unfold over a platter; put aside.
Step 6
Toss 1 garlic clove, finely grated, 3 Tbsp. finely chopped parsley, 3 Tbsp. extra-virgin olive oil, and a pinch of salt in a clear small bowl to mix. Stir 1 Tbsp. honey and remaining 3 Tbsp. sherry vinegar or purple wine vinegar in one other small bowl.
Step 7
Take away peppers from oven, instantly drizzle honey combination over and toss to coat. Switch bell peppers, chickpeas, and croutons, and any juices from pans to reserved bowl; toss to mix. Style and season with extra salt and pepper if wanted; drizzle with extra oil if desired.
Step 8
Pile pepper combination on prime of reserved platter with ricotta, then spoon garlic-parsley dressing over.
