Cucumber Salad With Dill And Chickpeas Recipes

CREAMY VEGAN CUCUMBER SALAD WITH CHICKPEAS AND FRESH DILL

Steps:

• 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.
• Soak the chopped raw red onions in a small bowl of tap water for 5 to 10 minutes, and then drain. (This is to temper the aggressive raw red onion flavor a little bit.)
• 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.

CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

CHICKPEA CUCUMBER SALAD

Steps:

• Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

CUCUMBER CHICKPEA SALAD WITH DILL

Steps:

• Mix oil & vinegar well and set aside.
• Combine all other ingredients and toss with the oil and vinegar mixture.
• Chill before serving and garnish with fresh parsley, if desired.