international flavours, plant based cooking, vegan, vegan cooking, vegetarian


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Bahrain has turned out to be an absolutely delicious country to explore. I’ve been honest with my opinions of each of the dishes I’ve cooked and this is def a top 3 so far. The mixture of South Asian and Middle Eastern flavours has been superb as it includes so many individual components that I love on their own. For these recipes, I used One Arab Vegan’s website who is a woman named Nada who creates beautiful plant-based dishes with Middle Eastern inspiration. I used her recipes for both the samboosas and chickpea salad. Both of these dishes are beautiful all on their own but complement each other wonderfully. I’ve shown them both plated together and just the samboosas on their own as they could serve as a great appetizer or party share plate. Alright… enough gushing, let’s get to business!

Simple Chickpea Salad with Mint Tahini Dressing


  • 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
  • ¼ cup fresh mint, finely chopped
  • 1 tbsp fresh parsley
  • 1 spring onion, finely chopped
  • 3 tbsp tahini
  • 1½ tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2-3 tbsp water
  • 1 tbsp Tamari
  • Freshly ground black pepper to taste

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I combined the prepared chickpeas, spring onion and mint in a large bowl. Next I combined the rest of the ingredients in a mason jar so that I could shake them up separately before pouring over the salad. I found the salad even more delicious the next day as the longer the chickpeas sit in the dressing, the better they taste! This salad is perfect as a make ahead lunch as you could eat it 2 or 3 days later and it would probably taste even better. I’d let you know, but there isn’t any left after one day!!


Gluten-Free Vegan Samboosas


  • 1 medium potato, peeled and mashed
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • ½ cup peas and carrots (frozen will do)
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 2 tsp organic coconut oil
  • ¼ tsp turmeric paste
  • ½-1 tsp curry powder
  • Sea salt and black pepper to taste
  • Packet of Rice Paper


Start by washing, peeling and boiling your potatoes. While they are boiling, you can start to prep the rest of the ingredients. Defrost your frozen peas, finely chop your carrots and blitz your onion and garlic. Next heat your coconut oil in a large pot before adding in your cumin, coriander, curry power, onion and garlic. Saute these until translucent and then add in the peas and onions. At this stage, I added some water and put the lid on so that they carrots and peas would steam and cook a bit faster. While that was happening, I was able to quickly drain and mash my spuds. Season the mashed potatoes with salt and pepper before adding them and your turmeric to the spice and veggie mixture. After a few minutes and lots of stirring to combine everything, I killed the heat and let everything cool while I set up my samboosa rolling station. I highly recommend having your baking trays with baking paper set up as well as a plate with water for the rolls and a cutting board and knife to slice and create your samboosas. Once everything is set up, you create the samboosas by soaking a sheet of the rice paper and when it becomes tacky, place it on the cutting board and slice in half. Now you have two bases that you can spoon a HEAPED tablespoon into. I learned after the first round that the more I pressed and spread the mixture into a triangle shape, the more I could actually get in each one. Once the mixture is spread out, you can fold down either side to create a triangle shape before dabbing each side with oil (helps keep the rice paper from cracking).  Next I placed them in a 160C fan-forced over and cooked for roughly 10 minutes on each side so that each side became golden. Once they are out of the oven, you should let them cool for a few minutes (they are hot hot hot) before devouring.


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