Heirloom Tomato Carpaccio with Warm Chickpea Thai Basil Vinaigrette - Chef Ming Tsai

Ingredients

• 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