Grilled Broccoli, Chickpea, Tangerine and Almond Salad

• 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

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 the broccoli is lightly grilled. Let cool.
4. Meanwhile, in a small bowl, mix the yogurt, cider vinegar, maple syrup and chili flakes. Season with salt and pepper. Mix well.
5. In a large bowl, mix the broccoli, chickpeas, almonds and tangerines.
6. Pour the yogurt dressing over the salad. Mix well and enjoy!