Warm Mixed Bean, Chickpea & Mozzarella Salad with Chargrilled Chicken
Bean, Chickpea & Mozzarella Salad with Chargrilled Chicken
Looking for a quick, healthy dinner that doesn’t sacrifice flavour? This warm mixed bean, chickpea and mozzarella salad delivers freshness, texture, and comfort — all in just 20 minutes.
Chargrilled chicken is paired with blistered green beans, snow peas, protein-rich chickpeas, and juicy cherry tomatoes, then tossed through a bright, zesty dressing made with lemon, mustard, and Pukara Estate Extra Virgin Olive Oil. Creamy buffalo mozzarella finishes the dish beautifully, adding richness without heaviness.
Perfect as a light summer dinner, this salad also works brilliantly as a side for barbecues, catering, or entertaining.
- Author
- Andrew Harrington
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Dinner
- Cuisine
- Mediterranean
Ingredients
- Juice of ½ lemon
- 25 ml olive oil
- ¼ tbsp mustard
- ½ tbsp Moroccan spice
- Cracked black pepper, to taste
- Salt, Just a Pi
- 150 g chicken tenders (omit for vegetarian/vegan)
- 80 g marinated mixed olives, halved
- 100 g green beans, trimmed
- 100 g snow peas
- 400 g canned chickpeas, drained and rinsed
- 250 g cherry tomatoes, halved
- 200 g buffalo mozzarella, torn
- Alternative: Marinated by Damona
- Pukara Estate White Wine Liqueur Australian Vinegar
- ½ tbsp mustard
- ½ tbsp Moroccan spice
- Juice of ½ lemon
- Pukara Estate Extra Virgin Olive Oil
- Pinch of salt
- ½ tbsp cracked black pepper
Directions
- Method
- Combine all marinade ingredients in a bowl. Add chicken and toss to coat evenly. Set aside while preparing the remaining ingredients.
- Place halved cherry tomatoes in a bowl, season lightly with salt, and set aside to rest.
- In a small bowl, whisk together vinegar, mustard, Moroccan spice, lemon juice, salt, and cracked pepper. Slowly drizzle in olive oil, whisking until lightly emulsified.
- Heat a lightly greased chargrill pan over high heat.
- Grill green beans and snow peas until tender and lightly charred (4–6 minutes).
- Grill chicken until cooked through and nicely marked (4–6 minutes). Rest briefly, then slice.
- Toss the warm beans and snow peas through the dressing and allow to sit for 5 minutes.
- Add chickpeas, cherry tomatoes, olives, and sliced chicken.
- Transfer to a serving platter and top with torn mozzarella. Serve warm or at room temperature.