Italian Chopped Brussels Sprouts Salad with Chickpeas and Salami

This Italian Chopped Brussels Sprouts Salad is everything you love about an antipasto platter tossed into a fresh, crunchy, flavor-packed bowl.

With crisp shredded sprouts, savory salami, creamy cheeses, and a tangy homemade Italian vinaigrette—this vibrant salad is a must-make for lunch, dinner, or your next gathering!

Why You’ll Love This Recipe

Loaded with crunchy texture and bold Italian flavors

Packed with protein from chickpeas, salami, and cheese

Topped with a zesty homemade Italian dressing

A low-carb, hearty salad that works as a main or side

Perfect for meal prep and stays crisp for hours!

What You’ll Need (Ingredient Highlights)

Brussels Sprouts – Thinly shredded for a crunchy, fresh salad base

Chickpeas – Add plant-based protein and creamy texture

Genoa Salami – Brings bold, savory Italian flavor

Cherry Tomatoes + Red Onion – For juicy sweetness and sharp bite

Kalamata Olives + Pepperoncinis – Salty, briny punch

Provolone + Parmesan – Creamy and sharp cheesy combo

Homemade Italian Dressing – Made with olive oil, red wine vinegar, dijon, garlic, and herbs

Pro Tips Before You Start

Shred Brussels sprouts using a food processor for speed and even texture

Let the sprouts marinate for at least 30 minutes for the best flavor

Use high-quality salami and cheeses for maximum impact

Customize with extras like artichoke hearts or roasted red peppers!

How to Make Italian Chopped Brussels Sprouts Salad

Step 1: 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 pepper. Set aside.

Step 2: Shred the Brussels Sprouts
Use a food processor with the slicing blade to thinly shred the sprouts.

Alternatively, use a sharp knife to slice by hand. Transfer to a large mixing bowl.

Step 3: Marinate the Sprouts
Pour the dressing over the shredded Brussels sprouts.

Use tongs to toss and evenly coat.

Let sit for 30 minutes to allow the sprouts to soften and absorb flavor.

Step 4: Add the Antipasto Fixings
To the marinated sprouts, add chickpeas, sliced salami, halved cherry tomatoes, olives, pepperoncinis, thinly sliced red onion, cubed provolone, and shredded Parmesan.

Step 5: Toss & Serve
Toss everything until well combined.

Serve immediately with an extra grind of black pepper!

What to Serve It With

Crusty Italian bread or garlic knots

Grilled chicken, shrimp, or steak

A chilled glass of pinot grigio or sparkling water with lemon

Variations & Substitutions

Swap salami for pepperoni or roasted turkey

Use mozzarella balls or feta instead of provolone

Add artichokes, roasted peppers, or chopped cucumbers

Make it vegetarian by omitting salami and doubling the chickpeas

Storage Tips

Refrigerator: Store in an airtight container for up to 3 days

Meal Prep: Keep dressing separate until ready to eat for max freshness

Not freezer-friendly – raw veggies don’t freeze well

FAQs

Can I use a bag of pre-shredded Brussels sprouts?
Yes, that’s a great time-saver!

Is it spicy with the pepperoncinis?
No—it’s tangy, not hot. Use mild ones or omit if preferred.

What other beans can I use?
White beans or cannellini beans work beautifully in place of chickpeas.

Can I make this salad ahead?
Yes! Marinate the sprouts and prep ingredients in advance—combine just before serving.

Does it work as a full meal?
Absolutely! It’s protein-packed and satisfying on its own.

Can I double it for a party?
Yes! This salad scales up easily and is a great potluck or BBQ dish.

Final Thoughts

This Italian Chopped Brussels Sprouts Salad is a flavor explosion that transforms humble ingredients into something truly crave-worthy.

Whether you’re hosting friends or just need a fresh dinner option, this salad delivers crunch, richness, and zing in every bite.