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In a medium bowl, combine the chickpeas, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss and set aside.
In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon salt, and 1/4 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.
This recipe has the following nutrient totals:
Protein 120 g
Carbohydrates 68.6 g
Iron 0.09 mg
Fiber 14.0 g
Calcium 9.25 mg
(plus many more nutrients)
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