I kept coming back to Giada De Laurentiis’ Fregola Salad with Olive Relish & Chickpeas because this salad with olives pairs nutty fregola, briny relish and hearty chickpeas in a way that made me want to know exactly how it comes together.

Jump to Recipe

I didn’t expect tiny toasted pasta to steal my summer table but this Giada Salad did. Fregola sarda gives it a chewy, almost nutty pop, and chickpeas add some comforting heft so it never feels like just a garnish.

Little bursts of briny, bright flavor keep it from being boring, and honestly it got me thinking about how small things change everything. It’s the kind of Cold Salad For A Crowd I bring when I want people talking, not just noshing.

I totally messed with the seasoning the first time, so you might too.

Ingredients

Print Recipe (No Advertisments)

Fregola sarda: nutty small pasta made from semolina, gives carbs and chewy texture
Chickpeas: creamy beans rich in fiber and plant protein, keeps you full longer
Mixed olives: salty briny punch, add healthy fats and a savory sour note
Cherry tomatoes: juicy, lightly sweet and tart, pack vitamin C and beta carotene
Extra virgin olive oil: heart healthy monounsaturated fats, ties flavors together
Parsley: fresh herb, adds bright color and vitamin K, makes it taste fresher
Red onion: sharp bite and crunch, adds pungent sweet flavor and aroma

Ingredient Quantities

1 1/2 cups fregola sarda

3 cups low-sodium chicken broth or water

1 (15 ounce) can chickpeas drained and rinsed

1 cup pitted mixed olives (Castelvetrano and Kalamata), coarsely chopped

1/2 cup cherry tomatoes, halved

1/2 small red onion, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes optional

How to Make this

Print Recipe (No Advertisments)

1. Toast 1 1/2 cups fregola sarda in a dry skillet over medium heat 2 to 3 minutes, stirring, until fragrant and a little golden, watch it so it doesn’t burn.

2. Add 3 cups low sodium chicken broth or water and 1 teaspoon kosher salt, bring to a simmer, cover and cook about 8 to 10 minutes until fregola is al dente, stirring once or twice; drain any excess liquid, fluff with a fork and spread on a baking sheet to cool quickly.

3. While the fregola cooks make the olive relish: in a bowl combine 1 cup coarsely chopped mixed olives (Castelvetrano and Kalamata), 1/2 small finely chopped red onion, 1 minced garlic clove, 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes if using, and salt to taste; stir and let sit for a few minutes so the flavors mellow.

4. Drain and rinse a 15 ounce can chickpeas and pat dry with paper towels; for texture either fold them in whole or smash a few with the back of a spoon so the salad has bits that cling to the fregola.

5. Halve 1/2 cup cherry tomatoes and chop 1/2 cup fresh parsley, set aside.

6. In a large bowl combine the cooled fregola, chickpeas, the olive relish, cherry tomatoes and parsley, fold gently to coat everything evenly.

7. Taste and adjust seasoning adding more kosher salt, lemon juice or olive oil as needed, if it seems dry add a splash of the reserved cooking liquid or more olive oil.

8. Let the salad rest at least 15 to 30 minutes at room temperature or chill in the fridge so the flavors meld, it actually gets better if you make it a few hours ahead.

9. Serve room temp or cold with an extra drizzle of olive oil, a sprinkle of parsley or extra crushed red pepper if you like heat.

Equipment Needed

1. Large heavy skillet or frying pan
2. Medium saucepan with a lid
3. Baking sheet (for spreading and cooling the fregola)
4. Fine-mesh sieve or colander (to drain excess liquid and chickpeas)
5. Large mixing bowl
6. Small bowl (for the olive relish) and a spoon for stirring
7. Measuring cups and measuring spoons
8. Chef’s knife and cutting board
9. Wooden spoon or silicone spatula and a fork (to fluff the fregola and smash a few chickpeas)

FAQ

Q: Can I make this vegetarian or vegan? A: Yes, swap the chicken broth for low-sodium vegetable broth or just use water, the rest of the ingredients are already vegan friendly. Dont add extra salt until you taste it though, olives can be salty.

Q: How long do I cook fregola and any tips for better flavor? A: Simmer fregola in the broth or water about 10 to 12 minutes until al dente, drain any excess. For nuttier flavor, toast the dry fregola in a skillet 3 to 4 minutes before adding liquid, it makes a big difference.

Q: Can I substitute another grain like orzo or couscous? A: Yes, orzo or Israeli couscous work fine but the texture changes, and cooking times will differ so follow package directions and rinse if needed to stop cooking.

Q: Can I make the salad ahead and how should I store leftovers? A: Absolutely, make it a few hours or a day ahead so flavors meld. Store in the fridge up to 3 to 4 days in an airtight container. If it seems dry after chilling, stir in a little extra olive oil and lemon before serving.

Q: How do I control the salt level since olives and chickpeas add salt? A: Rinse the chickpeas well and drain the olives if packed in brine, taste the mix before adding the 1 teaspoon kosher salt, then adjust. Using low-sodium broth or water helps a lot.

Q: Want it spicier or different herbs, what should I try? A: Add the optional crushed red pepper flakes, chopped pepperoncini, or a pinch of smoked paprika for heat. Swap or add fresh mint, basil, or cilantro for different herb notes, and lemon zest brightens it up real nice.

Giada De Laurentiis’ Fregola Salad With Olive Relish & Chickpeas Recipe Substitutions and Variations

Fregola sarda: swap with Israeli couscous or orzo. Cook the same way in broth until tender and toast it briefly in a dry pan first for that nutty bite, it’ll still have a nice chewy texture.
Chickpeas: use canned cannellini or Great Northern beans instead. Same drain and rinse step, they add a creamier mouthfeel but work great in the salad.
Mixed olives: if you don’t have both kinds try capers for the briny punch or chopped roasted red peppers for a milder, sweeter note. If using capers rinse them first and use about the same volume.
Red wine vinegar: swap with sherry vinegar or extra lemon juice plus a splash of white wine vinegar to balance acidity. Taste and adjust, you may need a little less when using lemon.

Pro Tips

1) Toast the fregola till it smells nutty but dont walk away, it goes from perfect to burned fast. If you want extra depth toss a tablespoon of butter or a splash more olive oil in while its still hot, then spread on a sheet to cool so it wont steam.

2) Save about a quarter cup of the cooking liquid. If the salad seems dry later add small splashes instead of a big pour, you wont over dilute the flavors and you can control the texture better.

3) Smash maybe a quarter of the chickpeas with the back of a spoon and leave the rest whole, that combo gives creamy bits that cling and whole beans for bite. For crunch roast a handful of chickpeas with a little oil and spice and stir them in right before serving so they stay crisp.

4) Make the olive relish ahead and let it sit at least 20 to 30 minutes, it really mellows the onion and garlic. Taste for salt only after it rests because the olives can be pretty salty, then adjust with lemon or vinegar to brighten things up.

Giada De Laurentiis’ Fregola Salad With Olive Relish & Chickpeas Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I kept coming back to Giada De Laurentiis' Fregola Salad with Olive Relish & Chickpeas because this salad with olives pairs nutty fregola, briny relish and hearty chickpeas in a way that made me want to know exactly how it comes together.

Servings

servings

Calories

528

kcal

Equipment: 1. Large heavy skillet or frying pan
2. Medium saucepan with a lid
3. Baking sheet (for spreading and cooling the fregola)
4. Fine-mesh sieve or colander (to drain excess liquid and chickpeas)
5. Large mixing bowl
6. Small bowl (for the olive relish) and a spoon for stirring
7. Measuring cups and measuring spoons
8. Chef’s knife and cutting board
9. Wooden spoon or silicone spatula and a fork (to fluff the fregola and smash a few chickpeas)

Ingredients

1 1/2 cups fregola sarda
3 cups low-sodium chicken broth or water
1 (15 ounce) can chickpeas drained and rinsed
1 cup pitted mixed olives (Castelvetrano and Kalamata), coarsely chopped
1/2 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional

Directions

Toast 1 1/2 cups fregola sarda in a dry skillet over medium heat 2 to 3 minutes, stirring, until fragrant and a little golden, watch it so it doesn't burn.
Add 3 cups low sodium chicken broth or water and 1 teaspoon kosher salt, bring to a simmer, cover and cook about 8 to 10 minutes until fregola is al dente, stirring once or twice; drain any excess liquid, fluff with a fork and spread on a baking sheet to cool quickly.
While the fregola cooks make the olive relish: in a bowl combine 1 cup coarsely chopped mixed olives (Castelvetrano and Kalamata), 1/2 small finely chopped red onion, 1 minced garlic clove, 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes if using, and salt to taste; stir and let sit for a few minutes so the flavors mellow.
Drain and rinse a 15 ounce can chickpeas and pat dry with paper towels; for texture either fold them in whole or smash a few with the back of a spoon so the salad has bits that cling to the fregola.
Halve 1/2 cup cherry tomatoes and chop 1/2 cup fresh parsley, set aside.
In a large bowl combine the cooled fregola, chickpeas, the olive relish, cherry tomatoes and parsley, fold gently to coat everything evenly.
Taste and adjust seasoning adding more kosher salt, lemon juice or olive oil as needed, if it seems dry add a splash of the reserved cooking liquid or more olive oil.
Let the salad rest at least 15 to 30 minutes at room temperature or chill in the fridge so the flavors meld, it actually gets better if you make it a few hours ahead.
Serve room temp or cold with an extra drizzle of olive oil, a sprinkle of parsley or extra crushed red pepper if you like heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.