from "Real Simple Magazine"You can also make the salad with canned, drained white beans — any kind — instead of the chickpeas.
Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings
1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small yellow or red onion, sliced into half-moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup fresh mint leaves, chopped
2 teaspoons white wine vinegar
1 clove garlic, crushed
5 tablespoons olive oil
Zest of 1 lemon, grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
8 lamb loin chops
In a large bowl, combine the chickpeas, tomatoes, onion, parsley, mint, vinegar, garlic, 3 tablespoons of the oil, the lemon zest and juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside. In a separate bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat each of the lamb chops with the spice mixture. Heat 1 tablespoon of the remaining oil in a skillet over medium-high heat. Add half of the lamb chops to the skillet, being careful not to crowd them. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a plate. Repeat with the remaining oil and lamb chops. Divide the chickpea salad among individual plates and top each salad with 2 lamb chops.
To freeze:Omit the salad ingredients. Transfer the uncooked spice-coated lamb chops to a large resealable bag. Store for up to 3 months.
To reheat:Thaw overnight in the refrigerator. Cook according to the recipe. Make the salad.
NUTRITION PER SERVINGCALORIES 541 (48% from fat); FAT 29g (sat 7g); PROTEIN 42g; CHOLESTEROL 140mg; SODIUM 618mg; FIBER 7g; CARBOHYDRATE 28g
