Mediterranean Fregola Salad

I had all of the ingredients for this salad in my pantry and fridge.  I recently had placed an order for spices from Penzey’s and ordered a new spice, Pico Fruta.  I wanted to try this out and this salad was the perfect dish for this.  The ingredients are: chili pepper, sugar, lemon peel, citric acid and cilantro.  There’s a little kick to this spice which was the perfect compliment to the sweet oranges and olives.


17.6 oz pkg. Fregola

1 bunch broccoli florets

2 – 15 oz. cans artichoke hearts, rinsed

1 can unsalted chickpeas, rinsed (save reserve liquid)

6 oz. assorted olives, rinsed

½ red onion, finely diced

Zest from 2 oranges

2 Oranges, peeled and chopped

¼ cup fresh orange juice

1 clove garlic, minced

1 ½ t. oregano

1 t. Penzey’s Pico Fruta

1 t. honey

½ t. salt

Fresh cracked pepper to taste


Prepare fregola according to package directions.  Rinse in cold water and set aside.

While fregola is cooking prepare the salad.  Place broccoli florets in a large bowl.  Pour boiling water over and let sit for approximately 3 minutes until it turns bright green.  Drain and place in an ice water bath for a few minutes.  Drain and let sit in a colander to thoroughly drain all the water from the broccoli. 

Prepare the dressing in a 2 cup glass measuring cup.   Add about two thirds of the chickpea liquid, orange juice, orange zest, garlic, oregano, Pico Fruta, honey, salt and pepper and whisk well.  Set aside.

Using a large glass covered bowl, add the fregola, broccoli, artichoke hearts, olives, red onion, chickpeas and chopped oranges.  Pour dressing over the salad and stir well.  Taste and then adjust seasonings if needed.  Serve immediately or chill in fridge for later.