Preparation time : 15 minutes
Cooking time : 15 minutes
Servings : 6
Cooking time : 15 minutes
Servings : 6
Ingredients
- Chickpeas Si Facile, rinsed and drained - 1 jar of 500 ml
- Broccoli, cut into small bites - 5 cups
- Garlic clove, minced - 2
- Olive oil - 3 tbsp
- Almonds, sliced and toasted - ¾ cup
- Tangerines, quartered - 1 ½ cups
- Yogurt - ½ cup
- Cider vinegar - 3 tbsp
- Maple syrup - 1 tbsp
- Chili flakes - 1 tbsp
- Salt and pepper - to taste
Preparation
- Place the rack in the center of the oven and preheat the oven to 425°F (220°C).
- On a large baking sheet, spread the broccoli and garlic. Mix well with the olive oil.
- Bake for 10 to 15 minutes, or until the broccoli is lightly grilled. Let cool.
- Meanwhile, in a small bowl, mix the yogurt, cider vinegar, maple syrup and chili flakes. Season with salt and pepper. Mix well.
- In a large bowl, mix the broccoli, chickpeas, almonds and tangerines.
- Pour the yogurt dressing over the salad. Mix well and enjoy!
Notes
Very good for lunch!