Curried Wheatberry Salad

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

Wheatberry Salad

I made a bunch of wheatberries last night. They were a total pain in the ass, and I never made them (or dried beans, for that matter), until I realized that I could dump them in my slow-cooker at night, and wake up to cooked wheatberries (or beans) in the morning.

I really like wheatberry salad, but the recipes i've found are always really weird. For lunch, I made one up:

3 cups of cooked wheatberries

2 diced tomatoes

1 diced cucumber

1/4 diced red onion

diced provolone cheese

minced garlic

capers

lemon juice

olive oil

salt

pepper

mix it all up. put in tupperware, take for lunch. yum.