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.