Italian Chopped Brussels Sprouts Salad
Camelia
This Italian chopped salad is loaded with chickpeas and veggies, hredded brussels sprouts, salamis, olives, pepperoncini, and delicious cheeses. This easy Italian chopped Brussels sprouts salad makes a great lunch or dinner. It is served with a light Italian dressing.
Prep Time 45 minutes mins
Total Time 45 minutes mins
Servings 6
Calories 358 kcal
For the Italian dressing:
- 3 tbsp red wine vinegar
- 1 tsp italian seasoning
- freshly ground black pepper
- 1-2 tsp sugar or honey depending on how sweet you like your dressing
- 1 tsp dijon mustard
- 1 clove garlic finely minced
- ½ tsp salt
- ⅓ cup olive oil
For the salad:
- 1 15 oz can chickpeas
- 1½ cups cherry or grape tomatoes halved
- ¼ cup sliced pepperoncinis
- ½ cup pitted sliced kalamata or sliced black olives
- ¼ cup shaved or shredded parmesan
- 1 lb brussels sprouts ended trimmed and outer leaves removed
- 4-6 oz thinly sliced Genoa salami cut in half or julienned
- ½ small red onion thinly sliced
- ½ cup cubed provolone cheese
Make the dressing: Mix the dressing ingredients in a medium-bowl. Add the olive oil, dijon, red wine vinegar, garlic, sugar/honey, italian seasoning, salt and pepper.
Next, shred the brussel-sprouts using a food-processor fitted with the slicing attachment and pulse till the brussels sprouts are thinly sliced. You can also use a sharp knife to slice the brussels sprouts if you don't own a food processor.
In a large bowl, add the shredded brussels and pour the dressing all over. Use a fork to coat the brussels in the dressing. Allow the dressing to sit for 30 minutes before you let the brussels marinate in the dressing. You can prepare all the other ingredients while the brussels soak up the dressing.
Next, add the chickpeas and salami, tomatoes olives, pepperoncinis red onion, provolone cheese cubes and shaved Parmesan. Mix well. Add extra black pepper to taste. Serve!