Summer Nectarine and Chickpea Salad With Basil Vinaigrette | VegNews

Ingredients

• 2 teaspoons olive oil
• ¼ cup Thai or Italian basil, stems discarded and leaves torn
• 1 lemon, juiced
• 1 jalapeño, trimmed and minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15-ounce) can
• organic chickpeas
• , drained and rinsed
• 2½ cups tomatoes, a mix of cherry and heirloom; halved or sliced
• 2 nectarines, pitted and sliced