Rating: 3.5 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 14 Ratings
Emma Knowles


Credit: Petrina Tinslay

Recipe Summary test

20 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 120mg; 541 calories; calories from fat 48%; carbohydrates 28g; cholesterol 140mg; fat 29g; fiber 7g; iron 6mg; protein 42mg; saturated fat 7g; sodium 618mg.