I made a batch of garbanzo beans last night in my slow cooker. They are so much better than canned chickpeas, and certainly worth the extremely (minimal) effort. By effort, I mean dumping them into the slow cooker. I mixed them with our now endless supply of wheatberries. Together, they made a more substantial version of the vegetarian restaurant staple. Pretty good.
2 cups cooked wheatberries
2 cups cooked garbanzo beans
one medium cucumber, diced
1/2 cup dried cranberries or cherries
1 small shallot, diced
1/2 cup of yogurt
powdered curry powder, to taste
lemon juice, to taste
salt, to taste
