Name: Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe
Prep time: 15 min
Total time: PT-491160H49M9S
Cuisine: Italian
Ingredients: 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; 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

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If you’re anything like me, you love salads that don’t just sit on the side but star as a satisfying meal. That’s exactly why this Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe quickly became a favorite in my kitchen. The combination of crisp Brussels sprouts with the hearty bite of chickpeas, the savory richness of salami, and the creaminess of cheese gives every forkful a balanced, exciting flavor.

This salad works beautifully as a light lunch or a vibrant side for dinner, especially when you want something fresh yet filling. Plus, it’s a clever way to enjoy Brussels sprouts raw, which preserves their crunch and bright taste—something I didn’t appreciate until I started making this recipe. Trust me, once you try this Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe, you’ll find yourself reaching for Brussels sprouts in a whole new way.

Ingredients You’ll Need

The ingredients in this salad work harmoniously, with each bringing its own texture and flavor to the table. When shopping, look for fresh Brussels sprouts with tight leaves and creamy provolone cheese, which adds a subtle richness without overpowering the other components.

Brussels sprouts: Fresh and firm ones make a crispy salad base; trimming and removing outer leaves helps with tenderness.
Chickpeas: Canned chickpeas rinsed well bring a smooth, nutty bite and protein punch.
Genoa salami: Thinly sliced for that perfect savory, slightly spicy kick; go for quality deli cuts.
Cherry or grape tomatoes: Halved tomatoes add sweet juiciness and vibrant color.
Kalamata or black olives: Pitted and sliced olives introduce a salty, briny pop that wakes up your palate.
Pepperoncinis: Their mild heat and tang brighten the salad without overwhelming it.
Red onion: Thin slices lend a gentle sharpness; soak briefly in cold water if you want to tame the bite.
Provolone cheese: Cubed for creamy, mild flavor that balances the meat and veggies.
Parmesan cheese: Shaved or shredded parmesan tops the salad with its nutty, salty depth.
Olive oil: The base for the Italian dressing; extra virgin works best for flavor.
Red wine vinegar: Adds a bright acidity that cuts through richness.
Sugar or honey: Balances the acidity with a subtle sweetness.
Garlic: Finely minced in the dressing for that classic Italian punch.
Dijon mustard: Helps emulsify the dressing and adds mild tanginess.
Italian seasoning: A mix of herbs that brings everything together with warmth and depth.
Salt and black pepper: Seasoning essentials to enhance all flavors.

Variations

I love tweaking this recipe depending on what I have on hand or who I’m feeding. Don’t hesitate to make it your own—it’s flexible enough to handle a few swaps without losing its soul.

Variation: For a vegetarian twist, I replace the salami with roasted red peppers or sun-dried tomatoes, which still add that savory, meaty quality without the meat.
Dairy-Free: Leave out the cheese or swap in a vegan cheese alternative; the olives and dressing ensure it’s still full of flavor.
Spicy twist: Add a pinch of red pepper flakes to the dressing for some heat—perfect when you want to kick things up a notch.
Seasonal swaps: In summer, I toss in fresh basil leaves for an herby, aromatic note, which pairs beautifully with the tomatoes and olives.

How to Make Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe

Step 1: Prep Your Brussels Sprouts the Right Way

Start by trimming the ends off your Brussels sprouts and peeling away any outer leaves that look wilted or damaged. Then, slice them thinly—using a sharp knife or mandoline works wonders here. The goal is a delicate shred that’ll remain crisp yet easy to eat. Pro tip: slicing them thin avoids that overpowering bitterness some people dislike, making the sprouts much more approachable in raw form.

Step 2: Make the Italian Dressing

Whisk together the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and pepper in a small bowl. Taste as you go—sometimes I add a touch more honey if the vinegar’s too sharp. The dressing should be tangy with a hint of sweetness and that classic Italian herbiness.

Step 3: Combine Salad Ingredients

In a large salad bowl, toss the sliced Brussels sprouts with chickpeas, salami, tomatoes, olives, pepperoncinis, and red onion. Pour the dressing over and toss gently to coat everything evenly. Then fold in the cubed provolone and finish off with a sprinkle of shaved parmesan on top.

How to Serve Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe

A white bowl full of bright green Brussels sprouts is in the bottom left corner, next to a small white bowl of sliced red onions. Above that is a white bowl filled with shredded white cheese. On the right, a white plate holds red and pink slices of pepperoni and salami arranged in a neat semi-circle. Above that, a white bowl is full of green olives with pits removed. At the top center, a small clear glass bowl contains golden olive oil. To the left of it, a white bowl is filled with beige chickpeas. Below that, there is a white plate with white cheese cubes. In the center, a small white bowl contains dark balsamic vinegar and another tiny bowl holds cracked black pepper. All items are placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often finish this salad with a few fresh basil or parsley leaves to add brightness and color. A crack of extra black pepper or an additional sprinkle of parmesan never hurts either—these small touches really lift the dish.

Side Dishes

This salad pairs wonderfully with crusty Italian bread or garlic focaccia—perfect for scooping up any extra dressing. It’s great alongside a simple grilled chicken or fish if you want a more substantial meal.

Creative Ways to Present

For a party or holiday, I love serving this salad in a hollowed-out round loaf of bread, turning it into an edible bowl. It’s a charming way to showcase the vibrant colors and make the presentation extra fun. You can also layer the salad in a glass trifle bowl to highlight the contrasting textures and colors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the salad holds up well for up to 2 days. The flavors even deepen a bit overnight, but if it sits too long, the Brussels sprouts will soften and lose some crunch, so I recommend enjoying it fresh when possible.

Freezing

Since this salad has fresh veggies and cheese, I don’t recommend freezing it—the texture and flavor tend to suffer. Instead, make only what you’ll eat within a day or two for the best experience.

Reheating

This salad is best served cold or at room temperature. If you want to warm it, try letting it sit out for 15 minutes first. I wouldn’t recommend heating it in the microwave, as the cheese can melt and the Brussels sprouts will get soggy.

FAQs

Can I use frozen chickpeas in the Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe?

Frozen chickpeas can work if you thaw them fully and drain well, but canned chickpeas are easier and give a consistent texture. If you go the frozen route, make sure they’re not mushy or watery before adding to the salad.
Is it okay to substitute salami with another type of meat?

Absolutely! Soppressata, pepperoni, or even cooked pancetta can add a similar savory depth. Just adjust the amount to your taste, as some cured meats can be saltier or spicier.
How do I make this salad vegan?

To make this Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe vegan, simply omit the salami and cheese and replace with plant-based alternatives like smoked tofu or marinated artichokes for umami and texture.
Can I prep this salad in advance?

You can prep most of the ingredients a few hours ahead but toss with dressing and cheese last-minute to preserve crunch and freshness.
What can I substitute for provolone cheese?

Mozzarella or fontina are great substitutes if you don’t have provolone on hand; they have similar mild, creamy textures that complement the other flavors well.

Final Thoughts

This Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe always feels a bit like a cozy dinner shared with good friends—vibrant, flavorful, and satisfying without being heavy. I love how quick it is to pull together yet impressively fresh and interesting. Give it a try next time you want a salad that’s far from boring—you won’t regret it. And hey, once you start slicing those Brussels sprouts thin and tossing this salad, you might just find yourself craving it regularly, like I do!