Introduction

Hey there, kitchen friend! You know those salads that just hit different? The ones that feel special, full of texture, and bursting with sunshiney flavor, but are secretly super easy to whip up? Well, get ready, because this Fregola Salad with Olive Relish and Chickpeas is exactly that kind of magic. It’s inspired by the queen of effortless Italian-American cooking, Giada De Laurentiis, and let me tell you, it’s a keeper. Forget sad desk salads – this is vibrant, satisfying, and transports you straight to the Mediterranean coast with every single bite. Whether you’re prepping lunches for the week, heading to a potluck, or just want something light yet filling for dinner, this recipe is about to become your absolute go-to.

Why You’ll Love This Recipe

Fast: Comes together quicker than you’d think!
Easy: Simple steps, minimal fuss.
Giftable: Perfect for sharing at gatherings or bringing to a friend.
Crowd-pleasing: Everyone loves these flavors and textures!

Ingredients

Gather your ingredients, and let’s make some kitchen happiness! Here’s what you’ll need:

1 1/2 cups fregola or Israeli couscous: These little toasted pasta pearls are the stars! They have the best chew.
1 (15-ounce) can chickpeas, rinsed and drained: Our protein and fiber powerhouses! Make sure they’re well-rinsed to get rid of that canning liquid.
1 1/2 cups red and yellow grape or cherry tomatoes, halved: For pops of sweetness and color. Halving them lets their juices mingle with the dressing.
3/4 cup pitted Castelvetrano olives, roughly chopped: These bright green beauties are buttery and mild, totally different from your standard black olives. If you can find them, grab them!
3/4 cup green olive relish: This is where a lot of the punchy flavor comes from. You can find this jarred in many grocery stores, often near the olives or Italian section. It’s usually a mix of chopped green olives, peppers, and spices.
1 tbsp capers: Tiny bursts of salty, briny goodness!
5 1/2 tbsp extra-virgin olive oil: Use a good quality one here, as it’s a key flavor component of the dressing.
3 1/2 tbsp red wine vinegar: Adds that essential tang and brightness.
Zest and juice of 1 small orange: This is the secret ingredient that makes the dressing sing! Don’t skip it – it adds a beautiful subtle sweetness and aroma.
1 small shallot, minced: Milder than onion, adds a lovely aromatic base to the dressing.
1 small garlic clove, minced: Just a hint of garlic magic!
1/2 tbsp fresh oregano, chopped: Fresh herbs make all the difference.
1 1/4 tsp kosher salt: To enhance all those wonderful flavors.
Freshly ground black pepper: To taste!
2 cups baby arugula: Added at the end for a peppery, slightly bitter contrast and gorgeous volume.

How to Make It

Ready to get cooking? Let’s walk through it:

First things first, let’s get that fregola cooked. Grab a medium pot, fill it with salted water, and bring it to a boil. Pop your fregola (or Israeli couscous) in and cook it according to the package directions. You want it tender but still with a nice chew – al dente, as the Italians say! Once it’s done, drain it really well and set it aside to cool down a bit. You don’t want it piping hot when you add the other ingredients.
While your fregola is doing its thing, let’s whip up the glorious dressing! Get out a medium bowl. Add the extra-virgin olive oil, red wine vinegar, that amazing orange zest and juice, your finely minced shallot, minced garlic, chopped fresh oregano, kosher salt, and a good grind of fresh black pepper. Whisk it all together like you mean it until everything is well combined. Give it a little taste and adjust salt or pepper if you like. This dressing is bright and so flavorful!
Now for the fun part – assembling the salad! Find a large bowl, big enough to hold everything comfortably. Add the cooled fregola, the rinsed chickpeas, your lovely halved grape or cherry tomatoes, the roughly chopped Castelvetrano olives, the capers, and the green olive relish.
Pour that beautiful dressing you just made all over the ingredients in the big bowl. Now, gently toss everything together. You want to make sure every little fregola pearl and every chickpea gets coated in that zesty dressing. Take your time and be gentle so you don’t mush anything.
Almost there! Just before you’re ready to serve this masterpiece, grab your baby arugula. Add it to the bowl with the salad and gently fold it in. The heat from the slightly cooled fregola might wilt it just a tiny bit, which is totally fine, but we add it last so it stays mostly fresh and vibrant.

And there you have it! Your bright, beautiful, and incredibly delicious Fregola Salad is ready to be devoured.

Substitutions & Additions

Want to make this salad your own? Here are a few ideas!

Pasta: Can’t find fregola or Israeli couscous? Other small pasta shapes like orzo or ditalini could work in a pinch, though you’ll miss that signature toasted chew.
Cheese Please: Crumbled feta or goat cheese would be absolutely divine folded in with the arugula.
Veggie Boost: Add chopped cucumber, bell peppers (roasted or fresh), or even some marinated artichoke hearts.
Herbs: Swap or add other fresh herbs like parsley, mint, or basil.
Spicy Kick: A pinch of red pepper flakes in the dressing would add a nice heat.
Protein Plus: Grilled shrimp, chicken, or canned tuna (drained) would make this a heartier main dish.

Tips for Success

Don’t Overcook the Fregola: Cook it just until tender. Overcooked pasta gets mushy and won’t hold up as well.
Rinse Chickpeas Well: This gets rid of the starchy liquid and any metallic taste from the can.
Use Fresh Ingredients: Freshly minced garlic and shallots, and fresh oregano really elevate the dressing.
Let Flavors Meld (Optional but recommended): While you can serve it right away, letting the salad sit for 15-30 minutes after dressing allows the flavors to meld beautifully. Just remember to add the arugula right before serving!
Prep Ahead: You can chop all your veggies and make the dressing ahead of time. Store them separately in the fridge. Cook the fregola and assemble the salad just before you’re ready to eat or serve.

How to Store It

This salad is fantastic leftover! Pop any uneaten portions into an airtight container and keep it in the refrigerator. It will stay fresh for 2-3 days. The flavors actually deepen a bit, which is lovely! The arugula might wilt slightly, but the rest of the salad holds up beautifully.

FAQs

What is fregola?

Fregola (or fregola sarda) is a type of toasted semolina pasta from Sardinia. It looks like tiny little balls, similar to Israeli couscous but often slightly larger and with a characteristic toasted flavor that comes from being roasted after being formed.

Can I make this salad ahead of time for a party?

Absolutely! You can cook the fregola, chop the vegetables, and make the dressing several hours in advance. Store the fregola, chopped vegetables, and dressing in separate containers in the fridge. When you’re ready to serve, combine the fregola and veggies, toss with the dressing, and then gently fold in the fresh arugula just before serving.

What if I can’t find Castelvetrano olives?

No problem! While Castelvetranos are wonderful for their mild, buttery flavor, you could substitute other good quality green olives, like Manzanilla or Cerignola, just be aware they might have a stronger, saltier, or tangier taste. Taste and adjust the dressing if needed.

Bright & Zesty Fregola Salad with Olives & Chickpeas

A vibrant, easy, and flavorful Mediterranean-inspired Fregola salad with olive relish and chickpeas, perfect for lunches, potlucks, or a light yet satisfying dinner.

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Equipment

Medium pot For cooking fregola
Medium bowl For dressing
Large bowl For assembling salad

Ingredients

Main Ingredients

1.5 cups fregola or Israeli couscous These little toasted pasta pearls are the stars! They have the best chew.
1 can chickpeas 15-ounce can, rinsed and drained
1.5 cups red and yellow grape or cherry tomatoes halved
0.75 cup pitted Castelvetrano olives roughly chopped
0.75 cup green olive relish
1 tbsp capers
5.5 tbsp extra-virgin olive oil
3.5 tbsp red wine vinegar
1 small orange Zest and juice
1 small shallot minced
1 small garlic clove minced
0.5 tbsp fresh oregano chopped
1.25 tsp kosher salt
Freshly ground black pepper To taste
2 cups baby arugula

Instructions

First things first, let's get that fregola cooked. Grab a medium pot, fill it with salted water, and bring it to a boil. Pop your fregola (or Israeli couscous) in and cook it according to the package directions. You want it tender but still with a nice chew – al dente, as the Italians say! Once it's done, drain it really well and set it aside to cool down a bit. You don't want it piping hot when you add the other ingredients.
While your fregola is doing its thing, let's whip up the glorious dressing! Get out a medium bowl. Add the extra-virgin olive oil, red wine vinegar, that amazing orange zest and juice, your finely minced shallot, minced garlic, chopped fresh oregano, kosher salt, and a good grind of fresh black pepper. Whisk it all together like you mean it until everything is well combined. Give it a little taste and adjust salt or pepper if you like. This dressing is bright and so flavorful!
Now for the fun part – assembling the salad! Find a large bowl, big enough to hold everything comfortably. Add the cooled fregola, the rinsed chickpeas, your lovely halved grape or cherry tomatoes, the roughly chopped Castelvetrano olives, the capers, and the green olive relish.
Pour that beautiful dressing you just made all over the ingredients in the big bowl. Now, gently toss everything together. You want to make sure every little fregola pearl and every chickpea gets coated in that zesty dressing. Take your time and be gentle so you don't mush anything.
Almost there! Just before you're ready to serve this masterpiece, grab your baby arugula. Add it to the bowl with the salad and gently fold it in. The heat from the slightly cooled fregola might wilt it just a tiny bit, which is totally fine, but we add it last so it stays mostly fresh and vibrant.

Notes

Substitutions & Additions:
- Pasta: Orzo or ditalini can substitute fregola, though the texture will differ.
- Cheese: Crumbled feta or goat cheese can be added.
- Veggies: Add chopped cucumber, bell peppers (roasted or fresh), or marinated artichoke hearts.
- Herbs: Swap or add parsley, mint, or basil.
- Spicy: Add a pinch of red pepper flakes to the dressing.
- Protein: Add grilled shrimp, chicken, or canned tuna for a heartier dish.

Tips for Success:
- Don't Overcook Fregola: Cook just until al dente.
- Rinse Chickpeas Well: Removes starchy liquid and metallic taste.
- Use Fresh Ingredients: Especially for garlic, shallots, and oregano.
- Let Flavors Meld: Let the salad sit for 15-30 minutes after dressing (add arugula before serving) for deeper flavor.
- Prep Ahead: Chop veggies and make dressing in advance; store separately. Assemble just before serving.

Storage:
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Flavors deepen over time, though arugula may wilt slightly.