Description
This Italian Brussels Sprouts Salad Recipe is a flavorful and hearty dish perfect for a light lunch or side dish. The combination of Brussels sprouts, chickpeas, salami, and a variety of cheeses creates a satisfying and delicious salad.
Ingredients
Scale
Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1–2 teaspoons sugar or honey, depending on sweetness preference
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper to taste
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 cheese
Instructions
- Prepare Italian Dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper until well combined.
- Prepare Salad: In a large mixing bowl, combine Brussels sprouts, chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan cheese.
- Assemble Salad: Pour the prepared Italian dressing over the salad ingredients and toss until everything is evenly coated.
- Serve: Serve the salad immediately or refrigerate for a few hours to allow the flavors to meld together.
Notes
- You can add additional vegetables like bell peppers or cucumbers for extra crunch and freshness.
- For a vegetarian version, omit the salami and add more vegetables or a meat alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg