Description
A vibrant and hearty Italian Chopped Brussels Sprouts Salad featuring thinly sliced Brussels sprouts tossed in a zesty homemade Italian dressing, mixed with chickpeas, savory Genoa salami, juicy tomatoes, olives, pepperoncinis, red onion, and a blend of provolone and parmesan cheeses. Perfect as a nutritious, flavorful side or light meal, this salad offers a delightful combination of textures and bold Italian flavors.
Ingredients
Scale
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (adjust to desired 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, 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 olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined.
- Prepare the Brussels sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until they are thinly sliced. If a food processor is unavailable, use a sharp knife to thinly slice the Brussels sprouts evenly.
- Marinate the Brussels sprouts: Transfer the shredded Brussels sprouts to a large bowl. Pour the prepared dressing over them and toss thoroughly with tongs to coat evenly. Allow the Brussels sprouts to marinate in the dressing for 30 minutes to absorb the flavors.
- Prepare remaining ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, Genoa salami, cherry tomatoes, sliced olives, pepperoncinis, thinly sliced red onion, cubed provolone cheese, and shaved Parmesan cheese.
- Combine the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the marinated Brussels sprouts. Toss everything together gently but thoroughly to mix all ingredients and flavors.
- Serve: Serve the salad immediately, optionally adding extra freshly ground black pepper to taste. This salad serves 4 to 6 people.
Notes
- To make this salad vegetarian, omit the salami and add extra cheese or chickpeas for protein.
- The salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to customize this salad with other Italian ingredients such as roasted red peppers or artichoke hearts.
- The marinating step really enhances the flavor and texture of the Brussels sprouts, so don’t skip it.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 550 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
