Better than Fast Food: Two Meals in One

Groceryships groups are continuing to expand their culinary horizons. Last week, health coaches and ambassadors shared our take on "fast food," with a simple recipe that can be repurposed to create a whole new meal the next day! 



What could be better than two meals for the price of one? Creative repurposing saves time (and money), allowing you to make yesterday's leftovers into something new and delicious the next day.


Our base recipe was a simple, chickpea, tomato and cucumber salad-- filling enough to make a meal on a hot summer night, light enough to be a refreshing side dish to a heartier centerpiece.

If you make double the recipe and set it aside, tomorrow's dinner is halfway done! The second recipe uses the leftover salad as a base for a summery vegetable ragout, adding new vegetables, spices and a side of whole wheat couscous. 



Two Meals in One:

Chickpea Salad with Tomatoes and Cucumber

Serves 4


  • 1(15.5 0z) can no salt added or low sodium chickpeas, drained and rinsed
  • 1 cup chopped tomatoes (any type)
  • 1 cucumber (optional to seed or peel), chopped
  • 2 celery stalks, chopped
  • 1 bell pepper, seeds removed and chopped
  • ¼ small red or yellow onion, sliced
  • ½ cup chopped cilantro
  • 1 tablespoon extra virgin olive oil or canola oil
  • ½ tablespoon balsamic vinegar or lemon juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon sweet paprika


1. Add all the ingredients into a large bowl.

2. Stir to combine and serve


Sautéed Zucchini, Tomato & Chickpea Ragout

Serves 6


  • 2 medium zucchini or 3 yellow squash, chopped into bite-size pieces
  • 1(28oz) can no-salt added or low-sodium crushed tomatoes
  • 1 teaspoon of cumin
  • ¼ teaspoon ground black pepper
  • 3 cups cooked whole-wheat couscous



1. Spray a large sauté pan with cooking spray. Add chopped zucchini and cook medium-high heat. Stirring occasionally with spatula, cook until zucchini are soft, about 5 minutes.

2. Add tomatoes, cumin and black pepper. Stir and allow the mixture to come to a boil. Reduce heat to low, and allow to simmer. Once the sauce has thickened slightly, and the vegetables are cooked through, add the chickpea salad and toss until just warmed through.

3. Meanwhile, make couscous according to package directions (omitting the salt and fat).

4. Serve ragout over couscous.