Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, flavorful dish combining thinly sliced Brussels sprouts with a zesty Italian dressing, savory salami, chickpeas, tangy olives, and a medley of fresh vegetables and cheeses. Perfect as a hearty side or a light main, this salad balances crispness, creaminess, and savory elements for an authentic Italian-inspired experience.
Ingredients
Scale
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (to taste)
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Salad
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4-6 oz thinly sliced Genoa salami, cut in half or julienned
- 1 ½ cups cherry or grape tomatoes, halved
- ½ cup pitted sliced Kalamata or black olives
- ¼ cup sliced pepperoncinis
- ½ small red onion, thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved or shredded Parmesan cheese
Instructions
- Make the dressing: In a medium bowl, whisk together olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined.
- Shred the Brussels sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until thinly sliced. Alternatively, use a sharp knife to finely slice them by hand.
- Marinate the Brussels sprouts: Place the shredded Brussels sprouts into a large bowl, pour the dressing over them, and toss with tongs to coat evenly. Let them marinate for 30 minutes to absorb the flavors.
- Prepare the remaining ingredients: While the Brussels sprouts marinate, chop or slice the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and Parmesan as directed.
- Combine the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and shredded Parmesan to the marinated Brussels sprouts. Toss all ingredients together to evenly mix the salad.
- Serve: Serve immediately, garnished with extra freshly ground black pepper if desired. The salad serves 4 to 6 people.
Notes
- To make this salad vegetarian, simply omit the salami.
- For customization ideas and storage tips, refer to the full recipe post.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg
