Cucumber Salad & oriental spiced Carrot-Chick Pea Salad (vegan)


Cucumber Salad:

1 Cucumber
2 Tsp. fresh or dried Dill
2-3 Tbsp unsweetened Soy Yogurt
2 Tsp. Mustard
1 Tsp. Oil (I took Linseed Oil)
1 Tbsp. White Balsamico Vinegar

Carrot Chick Pea Salad

4 Carrots
250g cooked Chick peas, cooked
1 Tsp. Cumin
1 Tsp. Coriander powder or chopped fresh leafs
1 Tsp. Curcuma
1 Tsp. Chili or fresh chopped Chili
3 Tbsp. unsweetened Soy Yogurt
1 Tbsp Mustard
1 Tsp. Oil
1 Tbsp. White Balsamico Vinegar


For the Cucumber Salad: Wash the Cucumber and cut thin slices.
Mix in a Bowl: Soy Yogurt, Dill, Salt Pepper, mustard, Oil and Vinegar, then mix the slices with the Dressing. The dressing seems very thick at first, but because the Cucumber has a lot of water, the Dressing will get thinner.


For the Carrot Chick Pea Salad: Shred the Carrots and mx them with the Chick Peas.
Mix in a Bowl: Soy Yogurt, Mustard, Cumin, Coriander, Curcuma, Salt, Pepper, Chili, Oil and Vinegar.
Mix the Dressing with the Carrots and the Chick Peas.


I really enjoy the combination of those two salads. They go very well with my Turnip Cabbage Schnitzel


Recipe from the Blog Post: Mediterranean Delight Bites:

Kalhmera Dear Readers and Welcome to an other blog-monday funday.

Today I have a special post, as I don’t have one Recipe for you. I have Seven! Fresh from scratch and ready for you to be cooked!

What happens on a night with good friends, a kitchen full of fresh ingredients and a camera?
Cooking craziness, photo creativity and a new blog post of course!

So that night our friends came over for dinner and one of them was the photographer Julian Bregnard.
Within short time the room transformed into a studio and the mediterranean Dinner turned into a model.
I chose to dive into the tastes of the mediterranean cuisine and combined some of my favorite ingredients and spices for a simple and fresh dinner.
And here comes the best part: All of my super easy Recipes are right here and ready for you and your next Mediterranean Dinner Night – just click on the name and it takes you to the Recipe:

Oriental Carrot – Garbanzo Salad

Warm Feta in a Honey – Sesame Coat


Roasted Bellpepper – Pekan Nut Hummus

Filled Eggplant rolls

and last but not least:
Mediterranean Chicken

I served the dishes with fresh Pita Bread made out of Pizza dough, marinated Olives, Greek Salad and breaded marinated Mushrooms (Recipe will follow), but the options are endless.

Happy Guests – happy Emily
Kalh Orexh everyone!

I don’t know how the other Food Bloggers out there do it, but usually when I want to take photos for the blog it’s also eating time and everything has to go quite fast, as patience isn’t the best skill of hungry and hangry people. This evening it wasn’t any different, besides that when I make photos it never looks that professional. Here a little sneak peak for you guys (In the picture: Julian and his wife Mel):



and until next time: Keep it fresh and yummie!

2 thoughts on “Cucumber Salad & oriental spiced Carrot-Chick Pea Salad (vegan)

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