Ingredients
“Mayonnaise”
1 small cucumber, peeled
sea salt, to taste
2 Tbsp. raw cashews, soaked 2 hours in water, drained
2 Tbsp. toasted pine nuts, soaked 2 hours in water, drained
½ Tbsp. brown rice syrup, raw agave or coconut nectar
1 ½ Tbsp. fresh lemon juice
1-2 tsp. water as needed to blend
Salad
4 ½ cups sliced cucumbers (4 medium size)
sea salt
2 cups cooked or 1 15 oz. can chickpeas, rinsed, drained
¼ cup red onion, chopped
¼ cup fresh dill weed, chopped, loosely packed or 1 Tbsp. dry, or to taste
sea salt
dash smoked paprika, garnish
Process
Place cucumber in colander; toss with salt. Drain, stirring every 10 minutes, for at least half an hour. Rinse and dry thoroughly.
Mayonnaise: Combine all ingredients in blender, scraping down sides. Add only enough water to blend smoothly.
Assemble: Combine salad ingredients—cucumbers, chickpeas, red onions, and dill in a bowl. Fold in “mayonnaise.” Add salt, additional dill as needed. Sprinkle with paprika. Serve cold.