Chopped Salad

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 (use our recipe on the website, or any simple purchased vinaigrette)

Nutritional information per serving (½ cup): Calories 87 (38% from fat) | carb. 12g | pro. 2g | fat 4g sat. 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 onion and parsley; pulse to chop, about 5 pulses.
2. Add the cucumber to the work bowl and pulse to roughly chop, 5 pulses, add to mixing bowl.
3. Remove the chopping blade and insert the slicing disc. Fit the celery and carrot together in the feed tube and slice. Add to the bowl along with the tomatoes, corn and chickpeas. Toss all ingredients together with salt, pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.