Heirloom Tomato Carpaccio with Warm Chickpea Thai Basil Vinaigrette
2 heirloom tomatoes, sliced thinly
1 can chickpeas, drained and dried
1/2 red onion, ½ inch dice
1 tt ground coriander
1 tt ground cumin
1 bu Thai basil
Juice and zest of 1 lemon
1/2 cup EVOO, divided
Kosher salt and fresh ground black pepper to taste
In a sauté pan on high heat, coat the pan with ¼ cup evoo and add the chickpeas, season.
Stir until gb&d, about 3-4 minutes.
Add the onions, season and sweat down, then add spices and cook for about 4 minutes.
Add remaining evoo, lemon zest, heat through and add thai basil.