Chopped Salad

Makes about 4 cups

1     small shallot, cut into 1-inch
       pieces
2     scallions, trimmed, cut into
1     -inch pieces
¼     cup fresh Italian parsley,
        stems discarded
1     celery stalk, trimmed, halved
        lengthwise
1      medium carrot, trimmed,
       peeled, halved lengthwise
½    medium cucumber, peeled,
       seeded, quartered lengthwise
2     plum tomatoes, quartered
       lengthwise
½    cup corn, fresh or frozen,
       thawed
1     cup canned chickpeas, drained and rinsed
½    teaspoon kosher salt
¼    teaspoon freshly ground
       black pepper
2½ tablespoons Basic Vinaigrette
       (page 28)

Nutritional information per serving (½ cup):
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4gsat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, scallions and parsley; pulse to chop, about 10 pulses.
2. Remove the chopping blade and insert the medium slicing disc. Slice the celery, carrot, cucumber and tomatoes on High.
3. Transfer ingredients from work bowl to a large mixing bowl and toss with the corn, chickpeas, salt, pepper and vinaigrette.
4. Taste and adjust seasoning accordingly. Serve immediately.