Spiced Lamb Chops With Chickpea Salad

• 1 15.5-ounce can chickpeas
• 4 plum tomatoes
• 1 small red onion, thinly sliced into half-moons
• 3/4 flat-leaf parsley, torn
• 3/4 cup fresh mint leaves, torn
• 5 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 teaspoons white wine vinegar
• 1 clove garlic, crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 3 pounds lamb loin chops

1. Drain the chickpeas. Slice the tomatoes into 1/2-inch-thick wedges. In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss and set aside. In a small bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat both sides of each chop with the spice mixture. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and brown for 2 to 3 minutes per side for medium-rare. Transfer to a plate and repeat with the remaining chops. Serve with the chickpea salad.
2. For bolder flavor, use hot or smoked paprika (available at gourmet stores).

chickpeas, tomatoes, red onion, parsley, fresh mint, olive oil, lemon, white wine vinegar, clove garlic, kosher salt, black pepper, ground cumin, ground coriander, ground paprika, lamb loin chops

Taken from www.myrecipes.com/recipe/spiced-lamb-chops-with-chickpea-salad (may not work)