Italian Chopped Brussels Sprouts Salad

Why You’ll Love This Recipe

This Italian chopped Brussels sprouts salad is a great choice for anyone craving a healthy, flavorful, and hearty dish. The crispy Brussels sprouts provide a unique base for this salad, while the addition of chickpeas, salami, olives, and cheese adds layers of savory and tangy flavor. The dressing is light yet full of flavor, bringing everything together perfectly. Plus, the salad is customizable, so you can adjust the ingredients to fit your preferences. It’s perfect for meal prep, a family dinner, or a potluck!

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, 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, sugar or honey, garlic, Dijon mustard, Italian seasoning, salt, and black pepper.

2. Prepare the Brussels sprouts: Shred the Brussels sprouts using a food processor with the slicing attachment. If you don’t have a food processor, you can also thinly slice them using a sharp knife. Add the shredded Brussels sprouts to a large bowl.

3. Marinate the Brussels sprouts: Pour the dressing over the shredded Brussels sprouts. Use tongs to toss and coat the Brussels sprouts with the dressing. Let the mixture sit for about 30 minutes to allow the Brussels sprouts to marinate and absorb the dressing.

4. Assemble the salad: While the Brussels sprouts marinate, prep the other ingredients. Chop the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, and cheese.

5. Combine everything: Once the Brussels sprouts have marinated, add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan to the bowl. Toss gently to combine all ingredients evenly.

6. Serve: Serve immediately with extra freshly ground black pepper on top.

Servings and Timing

• Servings: This recipe serves 4 to 6 people.

• Prep Time: 15 minutes for prepping and chopping.

• Total Time: 45 minutes (including marinating time).

Variations

• Vegetarian Option: Skip the salami for a lighter, vegetarian version.

• Add more vegetables: Feel free to add other veggies like cucumber, bell peppers, or carrots for additional crunch and flavor.

• Cheese alternatives: If you prefer, you can substitute provolone with mozzarella or add crumbled feta for a different cheese experience.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The Brussels sprouts will continue to absorb the dressing, which enhances the flavor as it sits.

• Reheating: The salad is best served chilled, but if you have leftovers with dressing, you can keep them in the fridge and enjoy the salad cold.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the salad up to 24 hours ahead. Just be sure to marinate the Brussels sprouts in the dressing for at least 30 minutes before serving.

2. Can I use another type of green instead of Brussels sprouts?

You can substitute shredded kale or cabbage for Brussels sprouts if preferred, but the flavor will be slightly different.

3. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the salami and other ingredients are certified gluten-free.

4. Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in the fridge for up to a week. Just give it a good shake before using.

5. Can I substitute canned chickpeas with dried chickpeas?

Yes, you can use cooked chickpeas, but make sure they are well-drained before adding them to the salad.

6. What type of olives should I use?

Kalamata olives are commonly used in this recipe, but you can use black olives or any other variety you prefer.

7. Can I make this salad spicy?

Yes, add some red pepper flakes or chopped jalapeños to the salad for an extra kick.

8. How do I keep the salad fresh if I’m preparing it for a party?

To keep the salad fresh, keep the dressing separate until you’re ready to serve it. Dress the salad just before serving to maintain its crunch.

9. How can I make the salad more filling?

You can add more protein to the salad, such as grilled chicken, shrimp, or even roasted chickpeas for added texture.

10. Can I omit the cheese?

Yes, if you’re vegan or prefer a dairy-free version, feel free to omit the cheese or use a vegan cheese alternative.

Conclusion

This Italian chopped Brussels sprouts salad is the perfect balance of fresh, tangy, and savory flavors. Whether you’re serving it as a side dish, a main course, or preparing it for meal prep, this salad is sure to impress. With its crunchy Brussels sprouts, creamy cheese, and satisfying ingredients like chickpeas and salami, it’s a wholesome dish that’s both filling and nutritious. Don’t forget to customize it to your liking, and enjoy this refreshing, vibrant salad!