Fregola Salad with Olive Relish & Chickpeas
There’s something special about a dish that feels like a warm hug from the Mediterranean on a busy weekday afternoon. …
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Cooking tools:
- Microplane
- Pot
- Colander
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 1 cup dried fregola pasta
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt
- freshly ground black pepper
- Zest of 1 lemon
- Juice of 1 lemon
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