Fregola Salad with Olive Relish and Chickpeas by Giada De Laurentiis (Easy 35-Min Recipe) - Recipe B

Ingredients

• 1/2 small shallot, thinly sliced
• 180 ml pitted Castelvetrano olives
• 1 tablespoon drained capers
• 1 small garlic clove
• Zest and juice of 1 small orange
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 tablespoon chopped fresh oregano
• 1/4 teaspoon kosher salt
• 240 g fregola
• 1 teaspoon kosher salt, plus more to taste
• 180 ml olive relish, prepared
• 1 can (425 g) chickpeas, drained and rinsed
• 225 g grape or cherry tomatoes, halved
• 60 g baby arugula
• 60 ml extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Freshly ground black pepper, to taste