NOKOT (Uyghur Chickpea & Carrot Salad)
Recipe reprinted with permission from Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 2025). From the author: "This Uyghur-inspired chickpea salad will...
Welcome to Rancho Gordo
- Heirloom Beans
- Grains & Seeds
- Chiles & Chile Sauces
- Herbs & Spices
Why Heirloom Beans?
While they have a lower yield and are much more difficult to grow, the pay off is in the unique flavors and textures that you just don't find with bland commodity beans.
SALAD OF THE DAY
July is Salad of the Day month at Rancho Gordo. We'll be featuring a salad every day in July to keep you cool and well fed.
BEAN COOKING 101
How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the...
"Rancho Gordo's legumes are extremely giftable because they're shelf-stable, so even if your giftee doesn't get around to whipping up a batch of garlicky chickpeas until next year, they'll still taste just as good."
- USA Today
More Rancho Gordo Recipes
Black Bean Salad with Shaved Vegetables
Recipe reprinted from The Bean Book by Steve Sando with Julia Newberry (Ten Speed Press, 2024). You’ll notice that except for the beans, this salad is all crunch. The biggest...
Emily Nunn's Kale Salad with White Beans, Green Olives, Creamy Parmesan
From Emily: "Creamy white beans, sparky olives, seeds and nuts, and a potent dressing give this dish exactly the kind of split personality I love in a salad—is it nutritious...
Black Garbanzo and Cucumber Salad with Yogurt Dressing
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds...