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.