Warm Mixed Bean, Chickpea & Mozzarella Salad with Chargrilled Chicken

Warm Mixed 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

Bean, Chickpea & Mozzarella Salad with Chargrilled Chicken

Andrew Harrington

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

441

Cuisine

Mediterranean

Category

Dinner

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.

Bean, Chickpea & Mozzarella Salad with Chargrilled Chicken

Ingredients

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    • Juice of ½ lemon

    • 25 ml olive oil

    • ¼ tbsp mustard

    • ½ tbsp Moroccan spice

    • Cracked black pepper, to taste

    • Salt, Just a Pi

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    • 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

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    • 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

    1. Method

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    1. Combine all marinade ingredients in a bowl. Add chicken and toss to coat evenly. Set aside while preparing the remaining ingredients.

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    1. Place halved cherry tomatoes in a bowl, season lightly with salt, and set aside to rest.

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    1. 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.

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    1. Heat a lightly greased chargrill pan over high heat.

    2. Grill green beans and snow peas until tender and lightly charred (4–6 minutes).

    3. Grill chicken until cooked through and nicely marked (4–6 minutes). Rest briefly, then slice.

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    1. Toss the warm beans and snow peas through the dressing and allow to sit for 5 minutes.

    2. Add chickpeas, cherry tomatoes, olives, and sliced chicken.

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    1. Transfer to a serving platter and top with torn mozzarella. Serve warm or at room temperature.
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