Thai Green Curry Chickpea Salad

Thai Green Curry Chickpea Salad

Thai Green Curry Chickpea Salad


Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #43

It’s hard to find a light vegan salad dressing since most are cream or mayo based. Adding a dollop of store brought dressing can also easily turn your healthy salad into something not-so-healthy. Eating a plain salad however might not be the tastiest way to get your greens in, that’s why we came up with the dressing in the first place, right?

Trying to figure out a way to add extra taste to my big bowl of salad, I came up with this thai green curry chickpea salad dressing. Combining two of my favorites: chickpeas and green curry paste, this dressing will take your everyday salad to a whole different level. Natural yogurt makes it creamy, yet light and sunflower seeds add a crunchy factor. The preparation will only take you two minutes. I think it’s time to level-up your salad game!

Thai Green Curry Chickpea Salad
(makes 3-4 servings)

250g canned chickpeas
4 tbsp natural non-dairy yogurt, e.g. oat or soy based
3 tsp thai green curry paste
a big handful of sunflower seeds

Rinse the chickpeas with cold water. Place into a blender/food processor with all the other ingredients. Blend until smooth and even or pulse just a couple of times to leave a bit more structure. Serve with lots of fresh and/or cooked veggies, enjoy!


Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at

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