Description
A flavorful and hearty Italian Chopped Brussels Sprouts Salad featuring thinly sliced brussels sprouts, tangy Italian dressing, chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, and a blend of provolone and parmesan cheeses. This salad combines fresh, crunchy veggies with savory meats and cheeses for a satisfying meal or side dish.
Ingredients
Scale
For the 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
For the Salad:
- 1 pound Brussels sprouts, stem 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 sliced 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 emulsified and well combined.
- Prepare the Brussels sprouts: Using a food processor fitted with a slicing attachment, pulse the trimmed Brussels sprouts until thinly sliced. If you do not have a food processor, thinly slice them manually with a sharp knife.
- Marinate the Brussels sprouts: Place the shredded Brussels sprouts in a large bowl, pour the prepared dressing over them, and use tongs to toss and coat evenly. Let the mixture sit and marinate for 30 minutes to allow the flavors to meld and the sprouts to soften slightly.
- Prep the remaining ingredients: While the Brussels sprouts marinate, rinse and drain the chickpeas, slice or julienne the salami, halve the tomatoes, slice the olives and pepperoncinis, thinly slice the red onion, cube the provolone cheese, and shave or shred the Parmesan cheese.
- Assemble the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and Parmesan to the marinated Brussels sprouts. Toss gently to combine all ingredients thoroughly and distribute flavors evenly.
- Serve: Serve the salad immediately, garnished with extra freshly ground black pepper if desired. Enjoy as a hearty side or a main dish. Serves 4 to 6.
Notes
- To make this recipe vegetarian, omit the Genoa salami without sacrificing flavor.
- For additional customization ideas and tips on storing leftovers, refer to the full recipe post.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
