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Toss the broccoli in half of the olive oil and season with a generous amount of salt and pepper.
Heat a chargrill pan or barbecue until it is smoking hot and add the broccoli in batches. Turn the broccoli florets so they get char marks all over. Continue until all the broccoli is cooked, then place the broccoli in a bowl and set aside.
Put the rest of the oil in a small saucepan with the capers, garlic and chilli. Place over medium heat for 30 seconds or so until the garlic just begins to turn golden. Take off the heat immediately and pour the hot oil mixture over the chargrilled broccoli.
Combine the broccoli with the chickpeas, spinach leaves and lemon zest, season with salt and pepper and mix well. To serve, squeeze over the lemon juice and top with the parsley, mint, parmesan and almonds.