Fennel and Chickpea Salad with Boiled Eggs
A refreshing Italian-inspired salad featuring crisp raw fennel, protein-rich chickpeas, and perfectly boiled eggs. Dressed simply with extra-virgin olive oil and bright lemon juice for a clean, hormone-supporting lunch.
Prep
5 min
Cook
15 min
Total
20 min
Makes about
1 serving
Created together. Shared with you.
Made by Alessia + Lila
Alessia created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
15 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Place eggs in a small saucepan and…
- 01
Place eggs in a small saucepan and…
Place eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 9-10 minutes for a firm yolk. Transfer to an ice bath, peel, and halve.
Allow: 9-10 minutes
Tap card to mark done - 02
Thinly shave the fennel bulb into a…
Using a mandoline or sharp knife, thinly shave the fennel bulb into a mixing bowl.
Tap card to mark done - 03
Add the greens and the chickpeas to…
Add the greens and the chickpeas to the bowl with the fennel.
Tap card to mark done - 04
Whisk together the olive oil and lemon…
Whisk together the olive oil and lemon juice (or vinegar) in a small jar or bowl. Season with salt.
Tap card to mark done - 05
Drizzle the dressing over the salad and…
Drizzle the dressing over the salad and toss gently to combine.
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Top the salad with the egg halves…
Top the salad with the egg halves and serve immediately.
Ready when: everything is assembled and ready to enjoy
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