Name: gola Salad with Olive Relish & Chickpeas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ½ small shallot, thinly sliced; ¾ cup pitted Castelvetrano olives; 1 tablespoon drained capers; 1 small garlic clove, peeled; Grated zest and juice of 1 small orange; 1½ tablespoons extra-virgin olive oil; 1½ tablespoons red wine vinegar; ½ tablespoon chopped fresh oregano; ¼ teaspoon kosher salt; 1½ cups fregola or Israeli couscous; 1 teaspoon kosher salt, plus more to taste; ¾ cup Green Olive Relish; 1 (15-ounce) can chickpeas, drained and rinsed; 1½ cups red and yellow grape or cherry tomatoes, halved; 2 cups baby arugula; ¼ cup extra-virgin olive oil; 2 tablespoons red wine vinegar; Freshly ground black pepper, to taste

Jump to Recipe

If you’re searching for a bold, vibrant dish that’s as satisfying to eat as it is gorgeous to serve, let me introduce you to gola Salad with Olive Relish & Chickpeas. This Mediterranean-inspired recipe is a symphony of plump fregola, zippy olives, fresh herbs, tangy citrus, and hearty chickpeas, all tossed together in one glorious bowl. It’s packed with contrasting flavors and textures, making it a favorite for potlucks, meal prep, or whenever you crave a refreshing yet filling salad. And let me tell you—every bite is a celebration!

gola Salad with Olive Relish & Chickpeas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of gola Salad with Olive Relish & Chickpeas is how each ingredient brings something truly special to the table. You’ll need simple, fresh components that weave together crunch, color, and unmistakable depth of flavor. Here’s what you’ll want on hand:

Shallot: Offers mellow onion flavor and subtle sweetness to anchor the olive relish.
Castelvetrano olives: Their buttery, vibrant green character adds brightness and a mild briny bite.
Capers: Just a tablespoon delivers little pops of bold, tangy saltiness.
Garlic clove: Grated raw for zippy pungency throughout the relish.
Orange zest and juice: The citrus notes sweeten, freshen, and lighten the whole dish.
Extra-virgin olive oil: For luscious mouthfeel and depth; both for the relish and the salad dressing.
Red wine vinegar: Adds acidity and a subtle fruitiness to tie everything together.
Fresh oregano: Chopped oregano brings a fragrant, herbal lift.
Kosher salt: Deepens flavors and pulls the salad into balance.
Fregola or Israeli couscous: These tiny pasta pearls lend a toothsome, satisfying base.
Canned chickpeas: Nutty, satisfying, and packed with protein!
Red and yellow grape or cherry tomatoes: Provide a juicy, colorful burst in every forkful.
Baby arugula: Peppery greens add boldness and beautiful flecks of green.
Freshly ground black pepper: A final twist for earthy heat and balance.

How to Make gola Salad with Olive Relish & Chickpeas

Step 1: Prepare the Olive Relish

Start by thinly slicing the shallot, then soak it in cool water for about 15 minutes—this softens any sharpness, allowing its sweetness to shine. Drain and add the shallot to your food processor, along with the olives and capers. Pulse just until everything is finely minced (not a paste!). Transfer to a bowl, then grate the garlic directly into the mix. Stir in fresh orange zest and juice, olive oil, red wine vinegar, oregano, and salt. This olive relish is the flavor bomb that transforms the entire gola Salad with Olive Relish & Chickpeas!

Step 2: Cook the Fregola

In a saucepan, combine fregola (or Israeli couscous) with kosher salt and water. Bring it all to a boil, then reduce heat and partially cover. Let it simmer until the pasta is plump and tender, about 15 minutes. Once cooked, drain thoroughly and transfer to a large mixing bowl while still warm.

Step 3: Flavor the Fregola

While the fregola is still warm, add about half a cup of your homemade olive relish. Stir until the fregola is thoroughly coated—the heat helps it soak in every bit of savory, citrusy goodness. Let it stand and cool for at least 15 minutes, so the flavors marry perfectly.

Step 4: Prepare the Salad Mix

In a separate bowl, combine the drained chickpeas, halved tomatoes, and baby arugula. Drizzle in extra-virgin olive oil, a splash of red wine vinegar, and the rest of your olive relish. Toss everything together gently so the chickpeas and tomatoes get a chance to soak up those vibrant flavors.

Step 5: Assemble and Finish

Add your chickpea and tomato mixture to the cooled fregola base. Give everything a final, loving toss, then season with extra salt and plenty of freshly ground black pepper. Serve your gola Salad with Olive Relish & Chickpeas at room temperature for maximum flavor and freshness.

How to Serve gola Salad with Olive Relish & Chickpeas

Garnishes

A final shower of chopped fresh herbs—think parsley or basil—makes this salad taste even more alive. A little extra grated orange zest or a few more sliced olives scattered on top adds irresistible color and zing. Finish with a generous drizzle of good-quality olive oil just before serving.

Side Dishes

This salad more than holds its own, but if you’re looking to build a Mediterranean spread, pair it with grilled chicken, fresh pita bread, or a crisp cucumber-yogurt tzatziki. The zesty flavors of gola Salad with Olive Relish & Chickpeas complement simple proteins and cool dips beautifully.

Creative Ways to Present

Spoon the salad into lettuce cups for a playful, hand-held appetizer. Or, pile it high in a big, rustic bowl and let everyone help themselves. Layer it into jars for a cheerful picnic lunch—each bite is just as satisfying wherever and however you serve it.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and stash them in the fridge. This salad actually improves as it sits—the fregola soaks up more of that olive relish magic! It will keep well for up to 3 days, making it ideal for meal prep or next-day lunches.

Freezing

I wouldn’t recommend freezing gola Salad with Olive Relish & Chickpeas, since the fresh herbs, tomatoes, and arugula lose their vibrant texture once thawed. Enjoy it freshly made or from the fridge within a few days for the best flavor.

Reheating

No need to reheat! This salad tastes its best at room temperature, so just let it sit out for 15 minutes before enjoying. If you do want to take the chill off, a quick microwave (just 20 seconds or so) will do the trick—just be careful not to wilt the greens.

FAQs

Can I use regular couscous instead of fregola or Israeli couscous?

Absolutely! While fregola gives a more toothsome bite with its larger pearls, regular couscous works in a pinch. Just follow package instructions for cooking and expect a lighter texture. The flavors of gola Salad with Olive Relish & Chickpeas still shine through beautifully.

What olives are best for the olive relish?

Castelvetrano olives are preferred for their buttery, mild flavor and gorgeous color, but if you can’t find them, go for other green olives like Manzanilla or Cerignola. Just be sure to pit them for easier chopping!

Is the salad vegan and gluten-free?

The recipe as written is naturally vegan, thanks to the chickpeas and arugula. However, since fregola and Israeli couscous are wheat-based, it’s not gluten-free. If you need a gluten-free version of gola Salad with Olive Relish & Chickpeas, try cooked quinoa or millet instead.

Can I make the olive relish in advance?

Yes! The olive relish keeps beautifully for up to two weeks in an airtight container in the fridge. In fact, making it ahead lets the flavors develop even more, adding extra magic to your gola Salad with Olive Relish & Chickpeas when you’re ready to assemble.

What’s the best way to transport this salad for a picnic or potluck?

Toss the fregola with olive relish and keep the greens and tomatoes separate until serving time. Just combine everything and season right before you’re ready to eat for maximum freshness and crunch—it’ll make your gola Salad with Olive Relish & Chickpeas the standout of any spread!

Final Thoughts

Every vibrant, zesty forkful of gola Salad with Olive Relish & Chickpeas is a little invitation to savor the sunny, Mediterranean side of life. Whether you’re serving it at a dinner party or packing it for lunch, this salad is sure to earn rave reviews. It’s time to grab your ingredients and bring some extra brightness to your next meal—your taste buds will thank you!