Description
A vibrant and flavorful Italian Chopped Brussels Sprouts Salad featuring a zesty homemade Italian dressing, tender shredded Brussels sprouts, savory salami, chickpeas, fresh tomatoes, olives, pepperoncinis, red onion, provolone, and parmesan cheese. This hearty salad is perfect for a refreshing lunch or a light dinner and can be easily customized to suit vegetarian preferences.
Ingredients
Scale
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
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, 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 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: 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, carefully use a sharp knife to thinly slice the Brussels sprouts by hand.
- Marinate the Brussels sprouts: Transfer the shredded Brussels sprouts to a large bowl and pour the prepared dressing over them. Use tongs to toss and thoroughly coat the sprouts with the dressing. Let them marinate for 30 minutes to absorb the flavors.
- Prepare additional ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, Genoa salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan cheese.
- Combine the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and shaved parmesan to the marinated Brussels sprouts. Toss everything together to combine well.
- Serve: Serve immediately, optionally topping with extra freshly ground black pepper to taste. Enjoy as a hearty, flavorful salad perfect for 4 to 6 servings.
Notes
- To make this recipe vegetarian, simply omit the Genoa salami and enjoy the salad with the other ingredients.
- For customization options and storing instructions, refer to the full recipe post.
- Using a food processor significantly speeds up shredding the Brussels sprouts but slicing by hand works well too.
- Allowing the Brussels sprouts to marinate for 30 minutes enhances the flavor and softens their texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg
