Description
A refreshing and nutritious Fregola Salad with Olive Relish and Chickpeas, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups fregola or Israeli couscous
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and 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 according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooled fregola to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, consider mixing in diced grilled chicken or feta cheese.
- Substitute the Kalamata olives with green olives or capers for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg