Description
This vibrant Italian Chopped Brussels Sprouts Salad combines thinly sliced Brussels sprouts with a flavorful Italian dressing, chickpeas, salami, cherry tomatoes, olives, pepperoncinis, onions, and a mix of provolone and parmesan cheeses. It’s a refreshing and hearty salad perfect for a light lunch or side dish, bursting with textures and Mediterranean flavors.
Ingredients
Scale
Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (adjust for sweetness)
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Salad
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4-6 ounces 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 the olive oil, red wine vinegar, sugar or honey, finely minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until fully combined and smooth.
- Prepare the Brussels sprouts: Using a food processor fitted with the slicing blade, pulse the trimmed Brussels sprouts until they are thinly sliced into shreds. If you do not have a food processor, carefully thinly slice the Brussels sprouts by hand with a sharp knife.
- Toss the Brussels sprouts with the dressing: Place the shredded Brussels sprouts into a large mixing bowl. Pour the prepared Italian dressing over the sprouts, then use tongs to thoroughly coat them with the dressing. Allow the mixture to marinate for 30 minutes so the sprouts soften slightly and absorb the flavors.
- Prepare other ingredients: While the Brussels sprouts marinate, chop and prepare the chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cubes, and shaved Parmesan cheese.
- Combine all salad ingredients: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and Parmesan to the marinated Brussels sprouts. Toss everything gently yet thoroughly to combine the flavors evenly.
- Serve: Serve the salad immediately, adding an extra crack of fresh black pepper on top if desired. Enjoy!
Notes
- To make this salad vegetarian, simply omit the salami without sacrificing flavor or texture.
- You can customize this salad by adding nuts, different cheeses, or swapping out veggies as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, though it’s best fresh due to the marinated Brussels sprouts.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg
