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Black Garbanzo Salad with Emily Nunn's Barn Ranch


Black garbanzos and sliced celery dressed with ranch dressing, in a salad bowl

Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo, and she's a constant inspiration for better and better salads.

She is an advocate for this delicious version of Ranch Dressing. It's excellent, but I am lazy and left out many of the ingredients. I ended up using a spoonful of goat yogurt instead of mayonnaise, because that's what I had on hand. I am normally a strict olive oil and good vinegar kind of salad dresser, so for me, this was a leap, but I'm sure it would give Emily the vapors, so we are sharing her original recipe. —Steve

For Emily's ranch dressing:

  • 2 cloves of garlic
  • 1 teaspoon salt
  • ½ cup sour cream
  • ½ cup buttermilk
  • ¼ cup mayonnaise (I'll use homemade if I have it)
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper to taste
  • Dash of Tabasco
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • ½ cup finely chopped fresh parsley

For the salad:

  • 2 cups cooked, drained Rancho Gordo Black Garbanzos (or Classic Garbanzos)
  • 1 to 1½ cups thinly sliced celery
  • ¼ cup minced white onion

Serves 2 to 4

  1. To make the ranch: Chop the garlic roughly, then mash it together with the salt using a mortar and pestle or the back of a spoon in a small bowl—until it makes a paste. Place the paste in a bowl and then whisk in the remaining ingredients. Taste for salt. Chill. 
  2. In a serving bowl, combine the Black Garbanzos, celery, and onion. Add the ranch dressing to taste (you may have some left over). Serve. 


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