Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, crunchy, and flavorful dish combining thinly sliced Brussels sprouts with tangy Italian dressing, savory salami, chickpeas, fresh tomatoes, olives, pepperoncinis, red onion, and a variety of cheeses. Perfect as a light lunch or a refreshing side, this salad balances crisp textures and zesty flavors with a healthy dose of protein.
Ingredients
Scale
Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (adjust based on desired 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 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
- Prepare 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 and emulsified.
- Shred the Brussels sprouts: Using a food processor fitted with a slicing attachment, pulse the Brussels sprouts until they are thinly sliced. If you don’t have a food processor, carefully thinly slice the Brussels sprouts with a sharp knife.
- Marinate the Brussels sprouts: Transfer the shredded Brussels sprouts to a large bowl. Pour the prepared dressing over them and use tongs to thoroughly toss and coat the Brussels sprouts in the dressing. Allow them to marinate and soak up the dressing for 30 minutes to soften slightly and enhance flavor.
- Prepare remaining ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, and cheeses so everything is ready to combine.
- Combine the salad: Add the chickpeas, salami, halved tomatoes, sliced olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the marinated Brussels sprouts. Toss gently but thoroughly to evenly distribute all ingredients.
- Serve: Plate the salad immediately. Finish with extra freshly ground black pepper to taste and enjoy fresh.
Notes
- To make this salad vegetarian, simply omit the salami.
- For variations and storage instructions, refer to the full recipe post.
- The salad is best served fresh but can be stored chilled for up to 24 hours; the flavors meld well with time but the texture may soften.
- If a less tangy dressing is preferred, reduce the vinegar or sugar accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg
