Creamy Vegan Cucumber Salad with Chickpeas and Fresh Dill

• Vegan
• Gluten free

• Produce

  • 1 can 2 c. cooked chickpeas, cooked
  • 1 Cucumber, small
  • 4 1/2 cup Cucumber
  • 1/4 cup Dill, loosely packed fresh
  • 1/4 cup Red onion

• Condiments

  • 1/2 tbsp Brown rice syrup
  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Paprika, smoked
  • 1 Salt & freshly ground black pepper
  • 1 Sea salt
  • 1 big pinches Sea salt & freshly ground black pepper

• Nuts & Seeds

  • 2 tbsp Cashews, raw
  • 2 tbsp Pine nuts, toasted

• Liquids

  • 1 tsp Water

Found on yupitsvegan.com

Description

Ingredients

• 2 tb. raw cashews, soaked for at least 2 hours in water, then drained
• 2 tb. toasted pine nuts, soaked for at least 2 hours in water, then drained
• ½ tb. brown rice syrup (see notes for substitutions)
• 1 and ½ tb. fresh lemon juice
• 1 small cucumber, peeled
• big pinches of sea salt & freshly ground black pepper
• 1-2 tsp. water (or as needed to blend)
• 4 and ½ c. sliced cucumber (for me this was about 4 medium-sized cucumbers)
• sea salt
• 2 c. cooked chickpeas (1 can), rinsed, drained and patted dry (to keep salad raw, use sprouted chickpeas or omit)
• ¼ c. chopped red onion (see notes)
• ¼ c. loosely packed chopped fresh dill, & more to taste
• salt & freshly ground black pepper, to taste
• smoked paprika, to finish

Directions

• Place the cucumbers in a colander and toss with salt. Let them drain, stirring every 10 minutes or so, for at least half an hour. For optimal results you can even do this in the fridge overnight.
• Rinse the salt off of the cucumbers and dry them by thoroughly patting them down, or spinning them in your salad spinner.
• Combine all ingredients in a blender or food processor, stopping to scrape down the sides as needed. Add only enough water to blend everything smoothly. If you have a high-speed blender you may not need any. Adjust seasoning and sweetness to taste.
• Combine the cucumber, chickpeas, red onion, and dill in a bowl. Fold in the cashew-pine nut mayonnaise. Taste for seasoning and add salt/pepper/additional dill as needed.
• Serve cold.