This vegan cucumber salad uses cucumbers in both the salad and the dressing to make it creamy and light.
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.)
To substitute for the brown rice syrup, use agave nectar or sugar. Start with 1 tsp since brown rice syrup is not as sweet, and adjust to taste.
Creamy Vegan Cucumber Salad with Chickpeas and Fresh Dill originally printed from https://yupitsvegan.com/vegan-cucumber-salad-chickpeas-dill/ July 2, 2014