Italian Chopped Brussels Sprouts Salad

Name: Italian Chopped Brussels Sprouts Salad
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: For the Italian dressing:; ⅓ cup olive oil; 3 tablespoons red wine vinegar; 1-2 teaspoons sugar or honey, depending on how sweet you like your dressing; 1 clove garlic, finely minced; 1 teaspoon Dijon mustard; 1 teaspoon Italian seasoning; ½ teaspoon salt; freshly ground black pepper; FOR THE SALAD:; 1 pound brussels sprouts, ended 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

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4.9

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Prep Time
45 mins
Total Time
45 mins
Servings
6 servings
Calories
358 kcal
Course
Lunch, Dinner
Cuisine
Italian, American

Italian Chopped Brussels Sprouts Salad

Stella Guerrero

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Gorgeous Italian chopped salad recipe loaded with shredded brussels sprouts, chickpeas, veggies, salami, olives, pepperoncini and delicious cheeses. This flavorful and easy Italian chopped brussels sprouts salad is tossed in a light Italian dressing and makes the perfect hearty lunch or fresh dinner!

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Ingredients

Servings

For the Italian dressing:
⅓ cup olive oil
3 tablespoons red wine vinegar
1-2 teaspoons sugar or honey, depending on how sweet you like your dressing
1 clove garlic, finely minced
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon salt
freshly ground black pepper
FOR THE SALAD:
1 pound brussels sprouts, ended 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

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Instructions

Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.

Notes

Feel free to keep this recipe vegetarian by skipping the salami.
Check the full post for more ways to customize this salad, plus storing instructions.

Nutrition Information

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Serving 1serving (based on 6) Calories 358cal (18%) Carbohydrates 22.4g (7%) Protein 15.9g (32%) Fat 23.5g (36%) Saturated Fat 6.1g (31%) Fiber 6.2g (25%) Sugar 2.6g (5%)