Italian Chopped Brussels Sprouts Salad

Featured image: Italian chopped brussels sprouts sald in a blue bowl.

Italian Chopped Brussels Sprouts Salad

This salad is so awesome! If you thought brussels sprouts were just for roasting, you’d be wrong! They make a fantastic salad! You’re going to fall in love with this Italian Chopped Brussels Sprouts Salad!

Course lunch, Main Course, Side Dish

Cuisine American-Italian, Italian

Keyword Italian Chopped Brussels Sprouts Salad, Italian Salad with Brussels Sprouts, Shaved Brussels Sprouts Salad

Prep Time 15

Total Time 15

Servings people

Calories 415kcal

Ingredients

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

Instructions

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.

Notes

Leftover salad can be saved in an airtight container in the fridge for about 2 days. Keep the dressing separate so that it doesn't get soggy!

Nutrition