Mediterranean Lamb on Chickpea and Tomato Salad
Elevate your dinner table with this vibrant Mediterranean Lamb on Chickpea and Tomato Salad, a dish that perfectly balances bold flavors with wholesome ingredients. Juicy, spiced lamb loin chops are coated in a fragrant marinade of cumin, paprika, and coriander, then grilled to perfection for a satisfying charred finish. This pairs beautifully with a refreshing salad of tender chickpeas, cherry tomatoes, crisp cucumber, and tangy red onion, all tossed in a zesty lemon and red wine vinegar dressing. A sprinkle of creamy feta cheese and fresh parsley ties it all together, creating a colorful, protein-packed meal that's as nutritious as it is delicious. Ready in just 35 minutes, this Mediterranean-inspired recipe is a perfect option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces lamb loin chops
- 4 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces canned chickpeas
- 2 cups cherry tomatoes
- 1 small cucumber
- 0.5 red onion
- 0.25 cups parsley
- 1 lemon
- 0.5 cups feta cheese
- 2 tablespoons red wine vinegar
Instructions
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, ground cumin, paprika, coriander, salt, and black pepper to make a marinade.
Rub the marinade evenly over the lamb loin chops. Let them sit at room temperature for 10 minutes while you prepare the salad.
Rinse and drain the canned chickpeas. Place them in a large bowl.
Halve the cherry tomatoes and dice the cucumber into small cubes. Finely chop the red onion and parsley. Add all ingredients to the bowl with the chickpeas.
In a separate small bowl, whisk together the juice of one lemon, 2 tablespoons of olive oil, and 2 tablespoons of red wine vinegar to make the salad dressing. Pour it over the salad and toss well.
Crumble feta cheese over the salad and gently mix to combine. Set aside.
Grill the lamb loin chops for 4-5 minutes per side, depending on your desired level of doneness (medium-rare is ideal, and an internal temperature of 135°F/57°C). Remove from heat and let them rest for 5 minutes.
To serve, divide the chickpea and tomato salad among four plates and place one grilled lamb loin chop on top of each salad. Garnish with extra parsley if desired.
Serve immediately and enjoy your Mediterranean-inspired meal!
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 25.4 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 748 mg | 58% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
