Preheat oven to 220 degrees. Line 2 oven trays with baking paper.
Place the sliced onion in a small bowl and cover with lime juice. Set aside.
Arrange eggplant and capsicum slices on the prepared trays and drizzle with EVOO and season with salt and pepper. Bake for 20 minutes or until the edges are starting to blacken. Cool. Set aside in a salad bowl.
Place chickpeas on one of the trays and drizzle with a little EVOO and a sprinkle of salt and pepper. Bake for 20 mins or until crunchy. Cool.
Add all remaining ingredients to the salad bowl. Including onion and lime juice. Toss to combine. Garnish with almonds.