Fast Recipes

Warm mixed bean, chickpea and mozzarella salad

This quick and easy dinner-worthy salad comes together in minutes, making it perfect for warmer weather.

By Jessica Brook
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Warm mixed bean, chickpea and mozzarella salad
This fresh and fast mixed bean salad recipe works as both a light dinner idea and excellent side dish. It's packed with cherry tomatoes, mixed beans and chickpeas, and is topped with a generous amount of mozzarella before serving.


  • 150 gm marinated mixed pitted olives, sliced
  • 1 long red chilli, seeds removed, finely chopped
  • 60 ml (¼ cup) lemon juice
  • 1 tbsp chopped oregano
  • 1 tbsp chopped flat-leaf parsley
  • 1 tsp fennel seeds, crushed
  • 100 gm green beans, trimmed
  • 100 gm Roman beans, trimmed
  • 100 gm sugarsnap peas
  • 1 tbsp extra-virgin olive oil
  • 400 gm can chickpeas, drained, rinsed
  • 250 gm medley tomatoes, halved
  • 200 gm buffalo mozzarella, torn


  • 1
    For dressing, combine olives, chilli, lemon juice, herbs and fennel seeds in a large bowl. Season to taste; set aside.
  • 2
    Preheat a lightly greased chargrill pan over high heat. Toss beans, sugar snap peas and oil together in a bowl; season to taste. Chargrill beans and sugarsnap peas, in batches, turning occasionally, until tender and charred (4-6 minutes).
  • 3
    Add hot beans to dressing and gently toss to combine. Set aside for 5 minutes for flavours to be absorbed. Add chickpeas and tomatoes; gently toss to combine. To serve, place on a platter and top with mozzarella.


For a more substantial meal, this dish will work equally well with chargrilled steak or fish served on top.