Italian Chopped Brussels Sprouts Salad

Ingredients

1 lb brussels sprouts, ends trimmed (you can also just use 1/2 lb and substitute the remaining with finely chopped lettuce)
1 15oz can chickpeas, rinsed and drained
6 oz Genoa salami, thinly sliced or julienned
4 slices provolone cheese, thinly sliced
1 ½ cups cherry or grape tomatoes, halved
½ cup sliced black olives
¼ cup sliced pepperoncinis
½ red onion, thinly sliced
¼ cup shaved or shredded parmesan

Italian Dressing

Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 15-20 minutes.
While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone slices, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 people.

Source: ambitiouskitchen.com revised and tested by Michelle Foster