Grilled Broccoli, Chickpea, Tangerine and Almond Salad

• Chickpeas Si Facile, well rinsed and drained - 1 jar of 500 ml
• Broccoli, cut into bite-sized pieces - 5 cups
• Chopped garlic clove - 2
• Olive oil - 3 tbsp
• Sliced, toasted almonds - ¾ cup
• Tangerines, quartered - 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, spread the broccoli and garlic. Mix well with the olive oil.
3. Bake for 10 to 15 minutes, or until broccoli is lightly browned. Let cool.
4. Meanwhile in a small bowl, mix together yogurt, cider vinegar, maple syrup and chili flakes. Season with salt and pepper. Mix well.
5. In a large bowl, combine broccoli, chickpeas, almonds and tangerines.
6. Pour the yogurt sauce over the salad. Mix well and enjoy!