1.Take chermoulla, blend or process ingredients until smooth. Reserve half the chermoulla. Combine remaining chermoulla and lamb in a medium bowl; season.
2.Cook lamb and bread on a heated oiled grill plate (or grill or barbecue) until lamb is cooked as desired and bread is crisp. Cover lamb; rest for 5 minutes, then slice thinly. Break bread into pieces.
3.Meanwhile to make salad, combine chickpeas, onion, tomato, herbs, rocket and juice in a medium bowl; season to taste.
4.Divide salad between serving plates; top with lamb and reserved chermoulla. Accompany with bread, yoghurt and lemon wedges.
Substitute lamb with chicken breast, if you like.Note