Preheat oven to 400 degrees
Line large baking sheet with parchment paper.
Meanwhile bring medium size pan of salted water to a boil.
Add trimmed broccoli florets to boiling water and cook about 2-3 minutes.
Remove and drain. Then place on sheet pan.
Drizzle with 1 tbsp. olive oil and sprinkle with salt & pepper. Give a quick toss.
Place in preheated oven and cook about 15 minutes.
During the last 3-5 minutes of cooking remove from oven, toss in garlic, stir and place back in oven.
Remove from oven and set aside.
Meanwhile in large mixing bowl add rinsed drained chickpeas, black olives, lemon zest and roasted broccoli, & cilantro.
Pour lemon juice, olive oil over salad and stir.
Sprinkle with red chili pepper flakes and taste for salt & pepper.
Can serve immediately or store in fridge for up to five days covered.