Hands-On Time
20 Mins
Total Time
35 Mins
Yield
Serves 4
Petrina Tinslay

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer to a plate and repeat with remaining chops. Serve with the chickpea salad.

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Ratings & Reviews

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Reviews
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