Heat the oven to 500℉. Line a rimmed baking sheet with parchment paper.
To make the vinaigrette, in a blender or food processor, pulse the almonds until finely ground, 20 to 30 seconds Add the bell pepper, vinegar, tomato paste, garlic, and paprika and process until paste forms. With the processor running, gradually pour in the olive oil, then the water, and process until emulsified. Add more water to thin the vinaigrette if needed. Add the sugar and season with salt. Taste and adjust seasoning; the vinaigrette should be slightly sweet to balance the bitterness of the broccoli rabe. (The vinaigrette will keep in an airtight container in the fridge for up to 3 days.)
Rinse and dry the broccoli rabe, allowing a bit of water to cling to the leaves. On the prepared baking sheet, evenly coat the broccoli rabe with 3 tablespoons of the vinaigrette and season with salt.
Arrange in a single layer and roast until tender and the leaves are slightly charred around the edges, 5 to 8 minutes. Arrange on a cutting board in one layer (stacking will make them soggy). Leave whole, or coarsely chop into bite-size pieces.
On the parchment-lined baking sheet you just used, evenly coat the chick peas and salami with a few tablespoons of the vinaigrette. Spread into a single layer and roast until light brown, about 8 minutes, then stir in the breadcrumbs. Once evenly brown, another 3 minutes, remove from the oven and toss with the rabe. Taste and adjust the seasoning, adding more vinaigrette if desired. Serve warm or at room temperature.