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.