Combine the salad ingredients in a salad bowl. Cover and reserve salad in the fridge until the lamb is cooked. Preheat the barbecue or indoor grill to medium-high heat. Brush the lamb with olive oil and then sprinkle and rub both sides with the cumin, mint, garlic, salt and pepper. Grill the lamb 3-4 minutes per side, or until desired doneness is achieved. Serve lamb chops on bed of chickpea salad. Garnish with mint sprigs.