Fregula Salad with Olive Relish & Chickpeas
For the Olive Relish:
1/2 small shallot
3/4 c. Castelvetrano olives
1 T. capers, drained
1 small clove garlic, peeled
1 small orange, zested and juiced
1 1/2 T. The Tasteful Olive Blood Orange olive oil
1 1/2 T. The Tasteful Olive Vinoso Italian red wine vinegar
1/2 t. dried oregano
1/4 t. Himalayan pink salt
Thinly slice the shallot, place in a small bowl with water to cover, and soak for 15 minutes. Drain well and transfer to a food processor. Add the olives and capers and pulse until just finely minced but not pureed to a paste. Transfer to a bowl. Use a microplane to grate the garlic directly into the bowl. Add the orange zest, orange juice, olive oil, vinegar, oregano, and salt and stir to combine.
For the Salad:
8 oz. fregula (available at The Tasteful Olive)
1 t. Himalayan pink salt, plus more to taste
3/4 c. olive relish
1 (15 oz.) can chickpeas, drained and rinsed
1 1/2 c. grape tomatoes, halved
2 c. baby arugula
1/4 c. The Tasteful Olive Blood Orange olive oil
2 T. The Tasteful Olive Italian red wine vinegar
Freshly ground black pepper
In a saucepan, combine the fregula, salt, and 4 cups of water and bring to a boil. Reduce the heat to low, partially cover, and cook until the fregula is tender, about 15 minutes. Drain well and transfer to a large bowl. Stir in 1/2 c. of the olive relish until well combined and set aside to cool for at least 15 minutes. In a medium bowl, combine the chickpeas, tomatoes, arugula, oil, vinegar, and the remaining 1/4 c. olive relish. Add the chickpea mixture to the fregula and combine. Season to taste with additional salt and pepper and serve at room temperature.
