INGREDIENTS
1 15.5 ounce can
chickpeas
4
plum tomatoes, sliced into 1/2-inch-thick wedges
1
small red onion, thinly sliced into half-moons
3/4 cup
flat-leaf parsley leaves
3/4 cup
fresh mint leaves, torn
5 tbsp
olive oil
zest and juice of 1 lemon
2 tsp
white wine vinegar
1 clove
garlic, crushed
kosher salt and black pepper
1 tbsp
ground cumin
1 tbsp
ground coriander
1 tsp
ground paprika
3 lb
lamb loin chops