Fregola Olive Chickpea Salad (Print Version)
# Ingredients:
→ Olive Relish
01 -
1/2 small shallot, thinly sliced
02 -
180 ml pitted Castelvetrano olives
03 -
1 tablespoon drained capers
04 -
1 small garlic clove
05 -
Zest and juice of 1 small orange
06 -
1 1/2 tablespoons extra-virgin olive oil
07 -
1 1/2 tablespoons red wine vinegar
08 -
1/2 tablespoon chopped fresh oregano
09 -
1/4 teaspoon kosher salt
→ Salad
10 -
240 g fregola
11 -
1 teaspoon kosher salt, plus more to taste
12 -
180 ml olive relish, prepared
13 -
1 can (425 g) chickpeas, drained and rinsed
14 -
225 g grape or cherry tomatoes, halved
15 -
60 g baby arugula
16 -
60 ml extra-virgin olive oil
17 -
2 tablespoons red wine vinegar
18 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Thinly slice the shallot and soak in cold water for 10 minutes, then drain. Place drained shallot, olives, and capers in a food processor and pulse until coarsely chopped. Add garlic, orange zest and juice, extra-virgin olive oil, red wine vinegar, oregano, and salt. Stir to combine thoroughly.
02 -
Bring a large pot of salted water to a boil. Add fregola and cook for 15 minutes or until al dente. Drain well and transfer to a large mixing bowl. While still warm, fold in 120 ml of olive relish and allow to cool to room temperature.
03 -
In a separate bowl, combine chickpeas, halved tomatoes, baby arugula, extra-virgin olive oil, red wine vinegar, and remaining olive relish. Toss gently to coat.
04 -
Add the chickpea and tomato mixture to the cooled fregola. Stir to integrate all ingredients, then season with additional kosher salt and freshly ground black pepper as needed. Serve at room temperature.
# Notes:
01 -
Letting the fregola cool before combining with greens prevents wilting and maintains salad texture.