Pre-heat the oven to 180C.
Drain and rinse the chickpeas then transfer them to the middle of a tea towel. Dry them off a little then carefully pour them into a baking tray. Sprinkle the paprika and a generous pinch of salt over them and drizzle with oil. Cook in the oven for 25 minutes.
When the chickpeas are almost done, season the lamb with salt and pepper and sprinkle over the thyme. Heat about two tablespoons of oil in a frying pan and once hot add the cutlets. Cook for a 2-3 minutes on each side for medium rare, longer if you would prefer them more well done. Let the lamb rest while you put together the salad.
Peel the oranges and cut into segments removing as much pith as possible. Place them in a salad bowl along with the radicchio leaves, pistachios, parsley, coriander, onion and cooked chickpeas. In a small bowl squeeze in the lime and mix the maple syrup, apple cider vinegar and two tablespoons of oil. Pour over the salad.
Serve the salad alongside the cutlets and with the yogurt.