Preheat the oven to 200 degrees.

Dice the zucchini and mix in a bowl with the chickpeas, oil, a pinch of cayenne pepper, salt, and pepper.

Spread over a baking sheet or oven dish and roast in the oven for 20 minutes.

Quarter the cherry tomatoes and cut the roasted peppers into strips.

Divide the lettuce over a large bowl or several small bowls.

Toss in the tomatoes, peppers, roasted chickpeas, and zucchini. Garnish the salad with goat cheese.

Tip: this salad can be eaten both cold and lukewarm.