In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the lamb chops with salt and pepper and cook for 4 minutes on each side for medium. Transfer to a plate and keep warm. Wipe out the skillet and set aside.
Using a food processor, finely chop the parsley; set aside. Finely chop the garlic in the food processor, add the olives and pulse until coarsely chopped.
In the reserved skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic-olive mixture and stir-fry until softened, 3 to 4 minutes. Add the chickpeas and cook until heated through. Add the lemon peel, lemon juice and reserved parsley and season with salt and pepper. Serve with the chops.