Grilled broccoli, chickpea, tangerine and almond salad

• Si Facile chickpeas, well rinsed and drained - 1 jar of 500 ml
• Broccoli cut into small bites - 5 cups
• Chopped garlic clove - 2
• Olive oil - 3 tbsp
• Sliced ​​and toasted almonds - ¾ cup
• Quartered tangerines - 1 ½ cups
• Yogurt – ½ cup
• Apple cider vinegar – 3 tbsp
• Maple syrup - 1 tbsp
• Chili flakes – 1 tbsp
• Salt and pepper - to taste

Preparation

1. Place the rack in the center of the oven and preheat the oven to 425°F (220°C).
2. On a large baking sheet, distribute the broccoli and garlic. Mix well with the olive oil.
3. Place in the oven for 10 to 15 minutes, or until the broccoli is lightly toasted. Leave to cool.
4. Meanwhile, in a small bowl, combine the yogurt, cider vinegar, maple syrup and chili flakes. Salt and pepper. Mix well.
5. In a large bowl, combine the broccoli, chickpeas, almonds and tangerines.
6. Pour the yogurt sauce over the salad. Mix well and enjoy!