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Preheat oven to 425. Place two sheet pans in the oven while it preheats.
Add the broccoli to one sheet pan with the olive oil, salt, oregano and paprika. Toss to combine. Add the peppers to a separate sheet pan, lightly drizzle with olive oil and season with salt and pepper. Roast both veggies for 25-30 minutes until charred.
Once cooled, remove the skins from the peppers by peeling them away with the skin, then chop finely.
While the broccoli and peppers roast, make the dressing. Add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, Parmesan cheese and water to a small bowl. Mix to combine.
Make the salad. Add the white beans, broccoli, peppers, onions, parmesan cheese, parsley, almonds and dressing to a large bowl. Toss to combine.