This post may contain affiliate links. If you click a link and make a purchase, please assume we make a commission. Thank you.
This salad is so awesome! If you thought Brussels sprouts were just for roasting, you’d be wrong - they make a *fantastic* salad.
Get ready to fall madly in love with this Italian Chopped Brussels Sprouts Salad! It's really simple and quick to throw together, too.
I’ve been making this salad for a few weeks (because I've been eating it nonstop) and it’s about time I share it! This salad is slightly sweet, salty (from the salami), and the dressing is zippy and addictive.
If you’re on the fence about eating raw Brussels Sprouts, don’t be. They’re awesome when tossed with a little salad dressing. They have a crisp, slightly bitter but nutty, mild flavor. Reminiscent of cabbage, but sweeter, therefore perfect for salads.
Ingredients + substitutions
The ingredients are simple and you might have everything you need on hand to make this salad!
Let's discuss the ingredients, you'll need:
- For the salad dressing: olive oil, red wine vinegar, honey, lemon juice, stone ground mustard, Italian seasoning and salt and pepper. This is a simple Italian vinaigrette! If you don’t have stone ground mustard, swap it with dijon.
- Chickpeas - drained and rinsed. These are fabulous when marinated with the dressing!
- Brussels sprouts - chopped Brussels sprouts are fantastic in salads. For tips on chopping them up, read on! If you don’t want to use Brussels sprouts, you CAN use green cabbage, but then it won’t be a Brussels sprouts salad.
- Red onion - for some color, flavor and crunch. You can use a sweet onion as well.
- Salami - thinly sliced salami tastes amazing with this dressing! If you’re vegetarian you can leave it out or swap it with deli ham.
- Cherry tomatoes - I used cherry tomatoes but any chopped tomato will work here.
- Cucumber - chopped cucumbers are super refreshing in this Italian-style Salad.
- Cheese - mozzarella and provolone are a great combination! You could also use parmesan in place of one or both cheeses.
First, make the dressing. Simply combine the olive oil, red wine vinegar, honey, lemon juice, stone ground mustard (or dijon mustard), Italian seasoning, and salt and pepper in a mason jar and shake until it’s well combined.
If you don’t have a mason jar you can whisk it all together in a small bowl, that works just as well!
Toss a couple of tablespoons of the dressing with the drained and rinsed chickpeas.
Then assemble the rest of the salad - add the chopped brussels sprouts to a bowl with the red onion, salami, cherry tomatoes, cucumbers, mozzarella, and provolone cheese.
Top with the marinated chickpeas.
Then give it a gentle toss and serve the dressing on the side!
What is the best way to shave/chop Brussels Sprouts?
The best way to chop brussels sprouts is to first clean them.
Then trim off the woody stems at the end.
After that, halve them, and chop!
OR, you can hold them on the cutting board by the woody stem, and use a chef’s knife to thinly slice them about ¾ of the way down, then discard the end. Then, break the pieces apart with your fingers.
Can you make this salad ahead of time?
If you’re planning to make this salad ahead of time, I recommend keeping the marinated chickpeas and dressing separate from the rest of the ingredients.
Right before serving, add the marinated chickpeas and serve the dressing on the side.
I recommend not making this salad more than 2 days in advance, the chopped Brussels Sprouts will start to lose their crunch!
Technically this salad is already a variation of an Italian Salad, but you can add:
- Black olives - add ¼ cup of sliced black olives.
- Pepperoncini - add ¼ cup for a hit on spice and tanginess.
- Bell peppers - add ¼ cup of diced bell peppers (any color) to enhance the crunch factor.
More salads you'll love:
In January after the holidays I always go a little salad crazy, but I don’t like boring lettuce on a plate! I like filling, interesting and tasty salads! You’ll find some of those right here:
Italian Chopped Brussels Sprouts Salad
- ½ cup olive oil extra virgin
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp stone ground mustard
- 1 tsp Italian seasoning
- 1 pinch of salt and pepper
- 1 can chickpeas drained and rinsed
- 4 cups Brussels sprouts shaved or chopped, discard the woody stems at the bottom
- ½ red onion chopped
- ½ cup salami julienned
- ⅓ cup cherry tomatoes chopped
- ¼ cup cucumber chopped
- ¼ cup mozzarella cubed
- ¼ cup provolone julienned
- Make the dressing by combining the olive oil, red wine vinegar, honey, lemon juice, stone ground mustard, Italian seasoning, and salt and pepper in a mason jar. Shake until it’s emulsified. (Or you can whisk it together).
- Drain and rinse the Chickpeas, then toss them with 2 tbsp of dressing. Set aside to marinate while you prepare and assemble the rest of the salad.
- To a large bowl, add the chopped (or shaved) brussels sprouts, red onion, salami, cherry tomatoes, cucumber, mozzarella, and provolone cheese. Top with the marinated chickpeas.
- Toss everything together and serve with the rest of the dressing on the side.