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Spiced Lamb Chops With Chickpea Salad
- 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
- 2 teaspoons zest and juice of 1 lemon
- 1 white wine vinegar
- 1 tablespoon clove garlic, crushed
- 1 tablespoon kosher salt and black pepper
- 1 teaspoon ground cumin
- 3 pounds ground coriander
Directions:View on Real Simple
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