Roasted Chickpea, Cauliflower and Fregola Salad – Sabato

Ingredients

• 1 small head cauliflower, broken into small florets (approximately 4 cups)
• 325g El Navarrico chickpeas, drained
• 4 Tbsp Pons extra virgin olive oil (EVO)
• 1 tsp La Chinata smoked paprika sweet
• ¾ tsp Sal de Añana spring salt
• 1 cup Qui Sardegna Fregola Sarda
• 1 small shallot, minced
• 1/3 cup Losada pitted manzanilla olives
• ¼ cup Can Bech figs, chopped
• ¼ cup flat-leafed parsley
• 3 Tbsp Forvm Cabernet Sauvignon Vinegar
• Hazels Roasted hazelnuts, chopped for serving