Description
A flavorful and hearty Italian Chopped Brussels Sprouts Salad featuring shredded Brussels sprouts, chickpeas, Genoa salami, fresh vegetables, and a tangy Italian dressing. This easy-to-make salad is perfect as a light lunch or a side dish, packed with vibrant textures and savory 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, 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 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 well combined.
- Shred the Brussels sprouts: Use a food processor fitted with a slicing attachment to pulse the Brussels sprouts until thinly sliced. If you don’t have a food processor, carefully thinly slice them using a sharp knife.
- Marinate the Brussels sprouts: Place the shredded Brussels sprouts in a large bowl and pour the prepared dressing over them. Use tongs to thoroughly coat the sprouts with the dressing. Let them marinate for 30 minutes to absorb the flavors.
- Prepare the other ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, salami, halved tomatoes, sliced olives, pepperoncinis, thinly sliced red onion, cubed provolone, and shaved Parmesan cheese.
- Assemble the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the marinated Brussels sprouts. Toss everything together gently to combine well.
- Serve: Serve the salad immediately, garnished with extra freshly ground black pepper to taste.
Notes
- For a vegetarian version, simply omit the salami.
- Marinating the Brussels sprouts enhances the flavor and softens their texture.
- Use fresh Parmesan for best flavor when shaving or shredding the cheese.
- Check the full recipe post for additional customization options and proper storing instructions.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
