Serves 4| Hands-On Time: 20m | Total Time: 35m
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 tablespoons olive oil
zest and juice of 1 lemon
2 teaspoons white wine vinegar
1 clove garlic, crushed
kosher salt and black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground paprika
3 pounds lamb loin chops