Description
A refreshing Fregola Salad with Olive Relish and Chickpeas, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup fregola or couscous
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the fregola or couscous according to package instructions. Once cooked, drain and let it cool to room temperature.
- In a large bowl, combine the chickpeas, cherry tomatoes, Kalamata olives, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooled fregola or couscous to the vegetable mixture and pour the dressing over it. Toss everything gently until well combined.
- Taste and adjust seasoning if necessary. For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in grilled chicken or feta cheese.
- Substitute the fregola with quinoa or farro for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg