Directions:
- Drain the chickpeas. Slice the tomatoes into 1/2-inch-thick wedges. 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 of the salt, and 1/4 teaspoon of the pepper. Toss and set aside. In a small bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat both sides of each chop with the spice mixture. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Place half the chops in the pan and brown for 2 to 3 minutes per side for medium-rare. Transfer to a plate and repeat with the remaining chops. Serve with the chickpea salad.Tip: For bolder flavor, use hot or smoked paprika (available at gourmet stores).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5592.31 Kcal (23414 kJ) | ||
| Calories from fat | 3948.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 438.69g | 675% | |
|---|---|---|---|
| Cholesterol | 1129.22mg | 376% | |
| Sodium | 3790.21mg | 158% | |
| Potassium | 4176.78mg | 89% | |
| Total Carbs | 141.62g | 47% | |
| Sugars | 10.77g | 43% | |
| Dietary Fiber | 23.64g | 95% | |
| Protein | 253.74g | 507% | |
| Vitamin C | 105.6mg | 176% | |
| Vitamin A | 8.9mg | 297% | |
| Iron | 1101.7mg | 6121% | |
| Calcium | 920.5mg | 92% | |
| Amount Per 100 g | |||
| Calories | 233.47 Kcal (977 kJ) | ||
| Calories from fat | 164.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 675% | |
|---|---|---|---|
| Cholesterol | 47.14mg | 376% | |
| Sodium | 158.24mg | 158% | |
| Potassium | 174.37mg | 89% | |
| Total Carbs | 5.91g | 47% | |
| Sugars | 0.45g | 43% | |
| Dietary Fiber | 0.99g | 95% | |
| Protein | 10.59g | 507% | |
| Vitamin C | 4.4mg | 176% | |
| Vitamin A | 0.4mg | 297% | |
| Iron | 46mg | 6121% | |
| Calcium | 38.4mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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