Description
A delightful and healthy Italian chopped salad featuring shredded Brussels sprouts, chickpeas, salami, and a delicious homemade Italian dressing.
Ingredients
Scale
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1–2 teaspoons sugar or honey
- 1 clove garlic, finely minced
- 1 teaspoon dijon mustard
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 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
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.
- Shred the brussels sprouts using a food processor with the slicing attachment or a sharp knife until thinly sliced.
- Add shredded brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing and let it marinate for 30 minutes.
- While the brussels marinate, chop and prep the other ingredients.
- Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, and shaved parmesan to the brussels. Toss to combine.
- Serve immediately with extra black pepper. Serves 4 to 6.
Notes
- For a vegetarian version, omit the salami.
- This salad can be made ahead, but it’s best served fresh.
- Adjust the sweetness of the dressing to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg