How to Make It
In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss and set aside.
In a small bowl, combine the cumin, coriander, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Lightly coat both sides of the chops with it.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and cook for 2 to 3 minutes per side for medium-rare.
Transfer to a plate and repeat with remaining chops. Serve with the chickpea salad.