Italian Brussels Sprouts Salad with Chickpeas, Salami, and Cheese Recipe
This Italian Brussels Sprouts Salad combines crisp shredded Brussels sprouts with a vibrant homemade Italian dressing, chickpeas, savory Genoa salami, fresh tomatoes, olives, pepperoncinis, red onions, and a blend of provolone and parmesan cheeses. It’s a refreshing and hearty salad perfect as a side dish or light meal packed with textures and bold Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
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 the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar or honey, finely minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined and emulsified. Set aside to allow flavors to meld.
- Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts and remove any tough outer leaves. Thinly slice or shred them finely using a sharp knife or a food processor to create a shredded texture suitable for the salad.
- Combine salad ingredients: In a large mixing bowl, add the shredded Brussels sprouts, rinsed and drained chickpeas, julienned Genoa salami, halved cherry or grape tomatoes, sliced kalamata or black olives, sliced pepperoncinis, thinly sliced red onion, cubed provolone cheese, and shredded parmesan cheese.
- Toss with dressing: Pour the prepared Italian dressing over the salad mixture. Toss thoroughly but gently to evenly distribute the dressing and combine all ingredients while keeping the textures intact.
- Chill and serve: Let the salad sit for at least 15 to 20 minutes in the refrigerator to allow the flavors to meld and the Brussels sprouts to soften slightly. Serve cold or at room temperature as a flavorful side or light main dish.
Notes
- For best texture, slice Brussels sprouts very thinly to avoid toughness.
- Adjust the amount of sugar or honey in the dressing depending on your sweetness preference.
- Substitute Genoa salami with turkey salami for a leaner option.
- This salad improves in flavor after resting for a few hours or overnight in the fridge.
- Optional: Add toasted pine nuts or walnuts for additional crunch.
Keywords: Brussels sprouts salad, Italian salad, healthy salad, chickpea salad, salami salad, provolone cheese salad, easy no-cook salad