Description
This Italian Chopped Brussels Sprouts Salad is a vibrant and flavorful dish featuring shredded Brussels sprouts tossed with a zesty homemade Italian dressing, chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, and a mix of provolone and parmesan cheeses. Perfect for a fresh, crunchy, and satisfying meal or side, this salad offers a delightful combination of textures and Mediterranean-inspired flavors.
Ingredients
Scale
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey, depending 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
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 the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until the dressing is smooth and emulsified.
- Shred Brussels Sprouts: Using a food processor fitted with the slicing attachment, pulse the trimmed Brussels sprouts until they are thinly sliced. If you do not have a food processor, carefully thinly slice the Brussels sprouts with a sharp knife.
- Marinate Brussels Sprouts: Transfer the shredded Brussels sprouts to a large bowl and pour the prepared dressing over them. Use tongs to thoroughly coat the Brussels sprouts with the dressing. Let the mixture marinate for 30 minutes to allow the flavors to meld and the sprouts to soften slightly.
- Prepare Other Ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan cheese.
- Combine Salad Ingredients: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, cubed provolone, and shaved parmesan to the marinated Brussels sprouts. Toss everything together gently until well combined.
- Serve: Serve the salad immediately, adding extra freshly ground black pepper to taste. Enjoy as a refreshing and hearty salad that serves 4 to 6 people.
Notes
- To make this recipe vegetarian, simply omit the Genoa salami.
- For additional customization tips and proper storage instructions, refer to the full recipe post.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
