Italian Chopped Brussels Sprouts Salad
This hearty Italian chopped salad features crisp shredded Brussels sprouts, savory Genoa salami, chickpeas, and a medley of Mediterranean favorites like olives, provolone, and pepperoncinis—all tossed in a bold homemade Italian vinaigrette. Perfect for meal prep, potlucks, or an easy no-cook dinner.
Ingredients
For the Italian Dressing:
- ⅓ cup olive oil
- 3 Tbsp red wine vinegar
- 1 –2 tsp sugar or honey
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp salt
- Fresh black pepper
For the Salad:
- 1 lb Brussels sprouts trimmed and shredded
- 1 15 oz can chickpeas, rinsed
- 4 –6 oz Genoa salami sliced
- 1½ cups cherry tomatoes halved
- ½ cup sliced kalamata olives
- ¼ cup sliced pepperoncinis
- ½ small red onion thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved Parmesan
Instructions
- Whisk dressing ingredients.
- Shred Brussels sprouts and toss with dressing. Marinate 30 mins.
- Add all remaining ingredients and toss to combine.
- Serve with extra black pepper.
- See full steps with tips & photos → https://mischacrossing.com/italian-chopped-brussels-sprouts-salad/
Notes
Meal Prep Friendly: This salad holds up well in the fridge for up to 3 days, making it ideal for lunches.
Make It Vegetarian: Omit the salami or sub with chickpea croutons or marinated tofu.
Cheese Swaps: Mozzarella pearls or shaved Asiago make great alternatives to provolone.
Extra Crunch: Add croutons or toasted pine nuts before serving for texture.
Make It Vegetarian: Omit the salami or sub with chickpea croutons or marinated tofu.
Cheese Swaps: Mozzarella pearls or shaved Asiago make great alternatives to provolone.
Extra Crunch: Add croutons or toasted pine nuts before serving for texture.