Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, flavorful dish combining thinly sliced Brussels sprouts with a zesty homemade Italian dressing, chickpeas, Genoa salami, cherry tomatoes, olives, pepperoncinis, red onion, and a blend of provolone and Parmesan cheeses. Perfectly balanced with tangy, savory, and slightly sweet notes, this salad offers a refreshing twist on traditional greens and works well as a side or light main course.
Ingredients
Scale
Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (adjust based on sweetness preference)
- 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, halved 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, finely 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 a slicing attachment, pulse the Brussels sprouts until they are thinly sliced. If you don’t have a food processor, finely slice them with a sharp knife.
- Marinate Brussels sprouts: Transfer the shredded Brussels sprouts to a large bowl. Pour the prepared dressing over them and use tongs to thoroughly coat. Let the Brussels sprouts marinate in the dressing for 30 minutes to absorb the flavors.
- Prepare remaining ingredients: While the Brussels sprouts marinate, chop and prepare chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, and shaved Parmesan cheese.
- Combine and toss salad: Add chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the bowl with marinated Brussels sprouts. Toss all ingredients together gently but thoroughly to combine flavors evenly.
- Serve: Serve the salad immediately, garnished with extra freshly ground black pepper if desired. This salad serves 4 to 6 people.
Notes
- For a vegetarian version, omit the Genoa salami or substitute with plant-based deli slices.
- Customize the salad by adding nuts like walnuts or pine nuts for added crunch.
- Store leftovers tightly covered in the refrigerator for up to 2 days; the flavors intensify as it sits.
- You can adjust the sweetness of the dressing by varying the sugar or honey amount to your taste.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
