Fregola Olive Chickpea Salad

This vibrant Fregola Salad with Olive Relish and Chickpeas was inspired by sun-soaked lunches on my friend’s patio after a visit to Sicily. Packed with tangy olive relish and crunchy vegetables, it makes an unbeatable lunch or light dinner during warmer months, and it always disappears quickly at picnics or potlucks.

I remember making this for a family picnic and everyone kept coming back for seconds. Now I bring it to every summer gathering and it always kicks off conversations about travel and favorite Italian markets.

Ingredients

• Fregola pasta: This toasted Sardinian pasta has a unique nutty bite. If you can find imported fregola scoop it up. Look for evenly sized pearls with a golden color for best texture.
• Castelvetrano olives: These vibrant green olives give the relish a mild buttery flavor. Seek out pitted genuine Castelvetranos for their sweet clean taste.
• Shallot: Adds aromatic depth to the relish. Pick a small shallot that is firm with tight skin.
• Capers: Bring briny punchy notes. Nonpareil capers work best.
• Orange zest and juice: Brightens the salad and balances the brine. Choose an orange with vivid skin and heavy for its size.
• Fresh oregano: Earthy herbal background that pops when chopped fresh.
• Grape or cherry tomatoes: Bursts of sweetness and color. Pick tomatoes that feel heavy and have shiny skin.
• Chickpeas: Lend vegetarian protein and creamy texture. Look for cans without additives salt is fine or cook your own from dried.
• Baby arugula: Peppery greens add freshness and bite. Choose leaves that look bright and crisp not wilted.
• Extra virgin olive oil: Adds richness and carries the flavors. Use a fruity flavorful oil for dressing.
• Red wine vinegar: Lifts and sharpens the dish. A vibrant vinegar elevates the entire salad.
• Kosher salt: Ensures you season the pasta and salad layers evenly.
• Freshly ground black pepper: For finishing spiced warmth.

Step-by-Step Instructions

Make the Olive Relish:

Thinly slice the shallot and soak it in a small bowl of water for ten minutes. This softens the bite and tames any harshness. Drain completely. In a food processor pulse together the shallot olives and capers until coarsely chopped. Add the garlic orange zest orange juice olive oil vinegar oregano and kosher salt. Pulse briefly just until the relish is chunky well combined and vibrant green. Set aside.

Cook the Fregola:

Bring a large pot of salted water to a rolling boil and add the fregola. Stir and cook for about fifteen minutes until just tender with a slight chewy bounce when tasted. Drain well and immediately transfer to a large salad bowl so steam can escape.

Flavor the Fregola:

While fregola is still warm fold in half a cup of the olive relish so the flavors melt into the hot pasta. Let it cool to room temperature stirring occasionally to keep the pearls separate and glossy.

Assemble the Salad:

To the cooled fregola add drained chickpeas halved tomatoes and baby arugula. Drizzle over extra virgin olive oil red wine vinegar and scatter in the remaining olive relish. Gently toss everything together so all ingredients are evenly dressed. Taste and add more kosher salt or black pepper if needed.

Serve:

Spoon the salad into a serving bowl or platter. Garnish with extra fresh herbs or a few torn arugula leaves if you like. This dish can be served chilled or at room temperature perfect for sharing.

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I am absolutely obsessed with Castelvetrano olives here since they bring such a smooth mellow flavor and gorgeous green color. One time my young niece grabbed a handful thinking they were grapes and ended up loving them so much she now helps me prep them every time I make this.

Storage Tips

This salad keeps beautifully in the refrigerator for up to three days in a sealed container. I like to store the arugula separately and mix it in just before serving if I know the salad will sit for a bit so the greens stay perky. Leftovers make a fantastic lunchbox addition and the flavors just get better as they mingle.

Ingredient Substitutions

If you cannot get fregola try Israeli couscous or even small pasta shapes in a pinch although fregola’s toasty taste is worth seeking out. Kalamata olives work if Castelvetrano is unavailable just note the flavor will be more intense. For a citrus switch lemon zest and juice add a different kind of brightness.

Serving Suggestions

This salad stands alone as a main but can also highlight grilled chicken or salmon. For a little contrast I like tucking some crumbled feta or toasted pine nuts over the top. It pairs easily with crisp white wine or sparkling water with citrus slices for a refreshing meal.

Cultural and Historical Context

Fregola hails from the island of Sardinia where it is often paired with seafood and vegetables in rustic home kitchens. The combination of an olive relish and chickpeas nods to the Mediterranean’s abundant produce and the Italian way of transforming simple ingredients into crave worthy salads.

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Serve this Fregola Salad at your next picnic or gathering and watch its popularity soar!

Frequently Asked Questions

→ What is fregola and how does it compare to other pastas?

Fregola is a toasted pearl-shaped pasta from Sardinia, similar in texture to Israeli couscous. Its nutty flavor adds heartiness to salads and absorbs dressings beautifully.

→ Can I substitute a different olive for Castelvetrano?

Yes, other green olives work well if Castelvetrano aren't available. Choose varieties that are mild and buttery for the best result.

→ Is this dish suitable for meal prep?

Absolutely. The salad keeps well in the fridge for a day or two and the flavors deepen as it rests. Add arugula just before serving for extra freshness.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, or even flaky white fish all complement the savory and citrusy notes of the salad beautifully.

→ How do I prevent the salad from becoming soggy?

Let the fregola cool before tossing with the other ingredients, and add arugula just before serving to preserve its crispness.