Preheat oven to 375°F. Place meat in a 2-quart rectangular baking dish. Add 1 tablespoon of the oil, the coriander, ¼ teaspoon of the salt, the cumin, ¼ teaspoon of the black pepper and the crushed red pepper; toss to coat. Roast 20 minutes or until desired doneness.
Meanwhile, for gremolata, in a small bowl combine mint, lemon zest and garlic.
In a large bowl combine chickpeas, tomatoes, cucumber, parsley, vinegar, remaining 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Divide meat and chickpea mixture among individual bowls. Top with yogurt, if desired, and gremolata.
Will make again. We used beef (I would recommend checking in on it after 15 minutes instead). For the bean salad we added extra vinegar, more salt and pepper, and added lemon juice. Overall really good and the yogurt was a good touch