Super Simple Irish Soda Bread

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish. ☘️☘️☘️☘️

I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond.

Inspired by my research , I made a traditional loaf of soda bread with flour, salt, buttermilk, and baking soda, leaving out the yeast. And while it was perfectly edible, I found myself missing the richness of eggs and sugar — missing the scone-like texture created by the addition of butter…what can I say, I’m American!

And so here, I’ve added a bit of the riches back in: one egg, one tablespoon of sugar, and a couple of tablespoons of melted butter, which produces a loaf that resembles a giant biscuit, especially delicious toasted and slathered with softened butter and marmalade.

PS: Simple Irish Brown Bread

Irish Soda Bread in 4 Simple Steps

Whisk together the dry ingredients.

Add the wet ingredients: a mix of buttermilk, melted butter, and egg.

Form into a ball using floured hands, transfer to a cast-iron skillet (or other similarly sized baking vessel), and score:

Bake until golden.

When cool enough to handle, slice it up.

Slather with butter or orange marmalade.

This is the soda bread when made with a mix of all-purpose and whole wheat flour as well as wheat germ:

Whole grain soda bread, sliced:

Description

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish.

Notes:

Inspired by Simply Recipes

If you want to use whole grain flour in your soda bread , see the notes below the recipe.

Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 12 grams of salt, and I do not find the bread to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. If you measure by weight, use the weight listed; if you measure by volume, use half as much by volume if you are using Morton kosher salt or fine sea salt.

If you need to make the buttermilk from scratch:

1. Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
2. Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
3. Let stand for five to 10 minutes. Stir.

If you want to use sourdough discard in place of some of the flour/liquid , you can use 100 grams of sourdough discard, 460 grams of flour, 12 grams salt, 13 grams sugar, 5 grams baking soda, 1 egg, 360 grams buttermilk, 2 tablespoons melted butter. Follow the same method outlined in the directions. Watch the video here for guidance .

• 4 cups ( 510 g ) all-purpose flour, see notes below for making it whole grain
• 2 teaspoons ( 12 g ) Diamond Crystal kosher salt, see notes above
• 1 tablespoon ( 13 g ) sugar
• 1 teaspoon ( 5 g ) baking soda
• 1 cup dried currants, optional
• 1 egg
• 1¾ cups ( 410 g ) buttermilk, see notes above
• 2 tablespoons melted butter

For finishing:

• room temperature butter
• flour

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).
2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Notes

For Whole Wheat Irish Soda, Use These Proportions:

• 2 cups (256 g) all-purpose flour

• 1½ cups (192 g) whole wheat flour

• ½ cup (55 g) wheat germ

• These proportions are inspired by an America’s Test Kitchen recipe.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Category: Bread

• Method: Oven

• Cuisine: Irish

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish. ☘️☘️☘️☘️

I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond.

Inspired by my research , I made a traditional loaf of soda bread with flour, salt, buttermilk, and baking soda, leaving out the yeast. And while it was perfectly edible, I found myself missing the richness of eggs and sugar — missing the scone-like texture created by the addition of butter…what can I say, I’m American!

And so here, I’ve added a bit of the riches back in: one egg, one tablespoon of sugar, and a couple of tablespoons of melted butter, which produces a loaf that resembles a giant biscuit, especially delicious toasted and slathered with softened butter and marmalade.

PS: Simple Irish Brown Bread

Irish Soda Bread in 4 Simple Steps

Whisk together the dry ingredients.

Add the wet ingredients: a mix of buttermilk, melted butter, and egg.

Form into a ball using floured hands, transfer to a cast-iron skillet (or other similarly sized baking vessel), and score:

Bake until golden.

When cool enough to handle, slice it up.

Slather with butter or orange marmalade.

This is the soda bread when made with a mix of all-purpose and whole wheat flour as well as wheat germ:

Whole grain soda bread, sliced:

Description

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish.

Notes:

Inspired by Simply Recipes

If you want to use whole grain flour in your soda bread , see the notes below the recipe.

Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 12 grams of salt, and I do not find the bread to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. If you measure by weight, use the weight listed; if you measure by volume, use half as much by volume if you are using Morton kosher salt or fine sea salt.

If you need to make the buttermilk from scratch:

1. Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
2. Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
3. Let stand for five to 10 minutes. Stir.

If you want to use sourdough discard in place of some of the flour/liquid , you can use 100 grams of sourdough discard, 460 grams of flour, 12 grams salt, 13 grams sugar, 5 grams baking soda, 1 egg, 360 grams buttermilk, 2 tablespoons melted butter. Follow the same method outlined in the directions. Watch the video here for guidance .

• 4 cups ( 510 g ) all-purpose flour, see notes below for making it whole grain
• 2 teaspoons ( 12 g ) Diamond Crystal kosher salt, see notes above
• 1 tablespoon ( 13 g ) sugar
• 1 teaspoon ( 5 g ) baking soda
• 1 cup dried currants, optional
• 1 egg
• 1¾ cups ( 410 g ) buttermilk, see notes above
• 2 tablespoons melted butter

For finishing:

• room temperature butter
• flour

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).
2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Notes

For Whole Wheat Irish Soda, Use These Proportions:

• 2 cups (256 g) all-purpose flour

• 1½ cups (192 g) whole wheat flour

• ½ cup (55 g) wheat germ

• These proportions are inspired by an America’s Test Kitchen recipe.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Category: Bread

• Method: Oven

• Cuisine: Irish

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish. ☘️☘️☘️☘️

I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond.

Inspired by my research , I made a traditional loaf of soda bread with flour, salt, buttermilk, and baking soda, leaving out the yeast. And while it was perfectly edible, I found myself missing the richness of eggs and sugar — missing the scone-like texture created by the addition of butter…what can I say, I’m American!

And so here, I’ve added a bit of the riches back in: one egg, one tablespoon of sugar, and a couple of tablespoons of melted butter, which produces a loaf that resembles a giant biscuit, especially delicious toasted and slathered with softened butter and marmalade.

PS: Simple Irish Brown Bread

Irish Soda Bread in 4 Simple Steps

Whisk together the dry ingredients.

Add the wet ingredients: a mix of buttermilk, melted butter, and egg.

Form into a ball using floured hands, transfer to a cast-iron skillet (or other similarly sized baking vessel), and score:

Bake until golden.

When cool enough to handle, slice it up.

Slather with butter or orange marmalade.

This is the soda bread when made with a mix of all-purpose and whole wheat flour as well as wheat germ:

Whole grain soda bread, sliced:

Description

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish.

Notes:

Inspired by Simply Recipes

If you want to use whole grain flour in your soda bread , see the notes below the recipe.

Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 12 grams of salt, and I do not find the bread to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. If you measure by weight, use the weight listed; if you measure by volume, use half as much by volume if you are using Morton kosher salt or fine sea salt.

If you need to make the buttermilk from scratch:

1. Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
2. Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
3. Let stand for five to 10 minutes. Stir.

If you want to use sourdough discard in place of some of the flour/liquid , you can use 100 grams of sourdough discard, 460 grams of flour, 12 grams salt, 13 grams sugar, 5 grams baking soda, 1 egg, 360 grams buttermilk, 2 tablespoons melted butter. Follow the same method outlined in the directions. Watch the video here for guidance .

• 4 cups ( 510 g ) all-purpose flour, see notes below for making it whole grain
• 2 teaspoons ( 12 g ) Diamond Crystal kosher salt, see notes above
• 1 tablespoon ( 13 g ) sugar
• 1 teaspoon ( 5 g ) baking soda
• 1 cup dried currants, optional
• 1 egg
• 1¾ cups ( 410 g ) buttermilk, see notes above
• 2 tablespoons melted butter

For finishing:

• room temperature butter
• flour

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).
2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Notes

For Whole Wheat Irish Soda, Use These Proportions:

• 2 cups (256 g) all-purpose flour

• 1½ cups (192 g) whole wheat flour

• ½ cup (55 g) wheat germ

• These proportions are inspired by an America’s Test Kitchen recipe.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Category: Bread

• Method: Oven

• Cuisine: Irish

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish. ☘️☘️☘️☘️

I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond.

Inspired by my research , I made a traditional loaf of soda bread with flour, salt, buttermilk, and baking soda, leaving out the yeast. And while it was perfectly edible, I found myself missing the richness of eggs and sugar — missing the scone-like texture created by the addition of butter…what can I say, I’m American!

And so here, I’ve added a bit of the riches back in: one egg, one tablespoon of sugar, and a couple of tablespoons of melted butter, which produces a loaf that resembles a giant biscuit, especially delicious toasted and slathered with softened butter and marmalade.

PS: Simple Irish Brown Bread

Irish Soda Bread in 4 Simple Steps

Whisk together the dry ingredients.

Add the wet ingredients: a mix of buttermilk, melted butter, and egg.

Form into a ball using floured hands, transfer to a cast-iron skillet (or other similarly sized baking vessel), and score:

Bake until golden.

When cool enough to handle, slice it up.

Slather with butter or orange marmalade.

This is the soda bread when made with a mix of all-purpose and whole wheat flour as well as wheat germ:

Whole grain soda bread, sliced:

Description

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish.

Notes:

Inspired by Simply Recipes

If you want to use whole grain flour in your soda bread , see the notes below the recipe.

Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 12 grams of salt, and I do not find the bread to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. If you measure by weight, use the weight listed; if you measure by volume, use half as much by volume if you are using Morton kosher salt or fine sea salt.

If you need to make the buttermilk from scratch:

1. Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
2. Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
3. Let stand for five to 10 minutes. Stir.

If you want to use sourdough discard in place of some of the flour/liquid , you can use 100 grams of sourdough discard, 460 grams of flour, 12 grams salt, 13 grams sugar, 5 grams baking soda, 1 egg, 360 grams buttermilk, 2 tablespoons melted butter. Follow the same method outlined in the directions. Watch the video here for guidance .

• 4 cups ( 510 g ) all-purpose flour, see notes below for making it whole grain
• 2 teaspoons ( 12 g ) Diamond Crystal kosher salt, see notes above
• 1 tablespoon ( 13 g ) sugar
• 1 teaspoon ( 5 g ) baking soda
• 1 cup dried currants, optional
• 1 egg
• 1¾ cups ( 410 g ) buttermilk, see notes above
• 2 tablespoons melted butter

For finishing:

• room temperature butter
• flour

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).
2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Notes

For Whole Wheat Irish Soda, Use These Proportions:

• 2 cups (256 g) all-purpose flour

• 1½ cups (192 g) whole wheat flour

• ½ cup (55 g) wheat germ

• These proportions are inspired by an America’s Test Kitchen recipe.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Category: Bread

• Method: Oven

• Cuisine: Irish

Description

This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish.

Notes:

Inspired by Simply Recipes

If you want to use whole grain flour in your soda bread , see the notes below the recipe.

Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 12 grams of salt, and I do not find the bread to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. If you measure by weight, use the weight listed; if you measure by volume, use half as much by volume if you are using Morton kosher salt or fine sea salt.

If you need to make the buttermilk from scratch:

1. Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
2. Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
3. Let stand for five to 10 minutes. Stir.

If you want to use sourdough discard in place of some of the flour/liquid , you can use 100 grams of sourdough discard, 460 grams of flour, 12 grams salt, 13 grams sugar, 5 grams baking soda, 1 egg, 360 grams buttermilk, 2 tablespoons melted butter. Follow the same method outlined in the directions. Watch the video here for guidance .

• 4 cups ( 510 g ) all-purpose flour, see notes below for making it whole grain
• 2 teaspoons ( 12 g ) Diamond Crystal kosher salt, see notes above
• 1 tablespoon ( 13 g ) sugar
• 1 teaspoon ( 5 g ) baking soda
• 1 cup dried currants, optional
• 1 egg
• 1¾ cups ( 410 g ) buttermilk, see notes above
• 2 tablespoons melted butter

For finishing:

• room temperature butter
• flour

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).
2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Notes

For Whole Wheat Irish Soda, Use These Proportions:

• 2 cups (256 g) all-purpose flour

• 1½ cups (192 g) whole wheat flour

• ½ cup (55 g) wheat germ

• These proportions are inspired by an America’s Test Kitchen recipe.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Category: Bread

• Method: Oven

• Cuisine: Irish

Find it online : https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/

I need to be better at remembering this: every March, when I fall into a cooking rut and find myself eating the same thing — beans! — over and over again, the best way to find a little inspiration is to get out. Anywhere: restaurants, a friend’s house, or even, well, the grocery store.

I have mentioned the Honest Weight Food Co-op before — it’s where I stock up on all of my muesli ingredients — and while I typically give their bulk food section the most attention, I’ve recently discovered their prepared-food aisle, a battery of salads and slaws, grains and legumes, vegetables and fruits, tofu and curries, an array of textures and colors, each clamshell as enticing as the next.

After a week of eating beans morning, noon, and night, I made the trek to HW only to return with, well, more beans! Or sort of: a simple chickpea-and-onion salad tossed in a cilantro-lime dressing.

In this in-between season of foods, when the comforts of winter have lost some of their appeal yet spring fare still feels months away, this salad couldn’t have tasted more refreshing. And because the salad barely made it through my front door, and I immediately wanted more, I made a batch of the dressing to ensure I could eat cilantro-lime chickpeas morning, noon and night.

Description

for cooking the chickpeas:

• 1 lb. dried chickpeas
• 3 tablespoons + 1 teaspoon kosher salt
• 4 qts. water

for the dressing:

• 4 oz . cilantro (a large bunch)

• 1/4 cup fresh lime juice or white balsamic vinegar or a mix of the two

• 1/4 cup olive oil

• 1 to 2 cloves garlic

• 2 teaspoons mustard

• 2 to 3 teaspoons sugar

• 1/2 teaspoon turmeric (optional)

• 1/4 teaspoon salt plus more to taste

• freshly cracked black pepper to taste

• 3 cups cooked chickpeas

• 1 cup finely chopped red or yellow onion

• dressing to taste

1. Soaking and cooking the chickpeas:Dissolve the 3 tablespoons of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, rinse and place in a pot with the remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer until the chickpeas are cooked through — this can take 45 minutes (or less) or over an hour. As noted above, it is important the chickpeas are completely cooked through. Be sure to taste a few. Let the chickpeas cool in their cooking liquid. Store the chickpeas in their cooking liquid.
2. Make the dressing:Place the cilantro, lime or vinegar (or both), olive oil, garlic, mustard, 2 teaspoons of the sugar, turmeric, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc.
3. Make the salad:Place cooked chickpeas in a large bowl. Add minced onion. Toss with dressing to taste. I didn’t really measure, but I probably used 1 cup of minced onion for 3 cups of cooked chickpeas, and I dressed the chickpeas heavily in the dressing — go big on the dressing! Taste, adjust with more salt if necessary.

• Prep Time: 24 hours
• Cook Time: 45 minutes
• Category: Salad
• Method: Toss
• Cuisine: American