Batch Prep Chickpea Beetroot & Spinach Salad
A high-fiber, meal-prep salad featuring tender chickpeas, crunchy carrots, pickled beetroot, and seeds tossed in a lightened Greek yogurt and cottage cheese herb dressing.
Prep
20 min
Cook
0 min
Total
20 min
Makes
6 servings
Created together. Shared with you.
Made by Lu + Lila
Lu 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 HealthDigestive 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
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
Comfortably 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
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
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
0 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Blender · Large skillet · Whisk · Mixing bowl
Time saver
If preparing further in advance, store the spinach separately and mix it in on the day of eating to maintain maximum crispness.
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 5 steps complete
Next: Combine 150g fat-free Greek yogurt
- 01
Combine 150g fat-free Greek yogurt
In a small blender or bowl, combine 150g fat-free Greek yogurt, 150g low-fat cottage cheese, 60ml lemon juice, 1 minced garlic clove, salt, black pepper, and fresh mixed herbs. Blend or whisk until smooth and creamy.
Look for: smooth and creamy
Tap card to mark done - 02
Combine 800g drained canned chickpeas
In a large mixing bowl, combine 800g drained canned chickpeas, 200g baby spinach, 200g grated carrot, 200g chopped pickled beetroot, 30g chia seeds, and 60g pumpkin seeds.
Tap card to mark done - 03
Pour the prepared herb dressing over the…
Pour the prepared herb dressing over the salad ingredients and toss thoroughly until everything is evenly coated.
Look for: everything is evenly coated
Tap card to mark done - 04
Divide the salad equally into 6 airtight…
Divide the salad equally into 6 airtight meal prep containers.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Seal and store in the refrigerator for…
Seal and store in the refrigerator for up to 4 days. Enjoy chilled straight from the container.
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