Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside

Chop the broccoli to large bite-size florets and add them to a large bow. Drain and rinse the chickpeas and then pat them dry. Add them to the large bowl with the broccoli. Drizzle with the avocado oil and add the dried oregano, salt, and pepper. Toss to combine and evenly coat

Spread the broccoli mixture on the prepared baking sheet and set the large bowl aside. Roast in the preheated oven for 15 minutes. Give everything a good toss and then let roast for another 10-15 minutes, until the broccoli is starting to brown nicely around the edges.

While the broccoli is browning, toast the almonds in a dry skillet over medium heat. Stir frequently until evenly golden and fragrant. Keep an eye on them as they can go from just golden to burnt quickly.

Transfer the roasted broccoli and chickpeas back into the large bowl and add the toasted almonds and cranberries. Drizzle with the olive oil and red wine vinegar and sprinkle on the cloves. Toss to coat then set aside to cool a bit.

Once the salad has cooled to just warm or room temp, add the cubed cheese and toss again to combine. Serve immediately or place in the fridge until ready to serve.

Store leftovers in a covered container in the fridge for 3-4 days.