Creamy Vegan Cucumber Salad with Chickpeas and Fresh Dill

raw cashews (soaked for at least 2 hours in water, then drained)

toasted pine nuts (soaked for at least 2 hours in water, then drained)

brown rice syrup ((see notes for substitutions))

and 1/2 tbsp fresh lemon juice

small cucumber (peeled)

salt and pepper (to taste)

water ((or as needed to blend))

and 1/2 cups sliced cucumber ((for me this was about 4 medium-sized cucumbers))

sea salt

cooked chickpeas ((1 can), rinsed, drained and patted dry (to keep salad raw, use sprouted chickpeas or omit))

chopped red onion

loosely packed chopped fresh dill (plus more to taste)

salt and pepper (to taste)

smoked paprika (to finish)