Seemingly mismatched ingredients, which in reality are quite the opposite, in this delightfully refreshing full meal. Chopping up and a very simple vinaigrette are all the preparation you need here if you have cooked chickpeas at hand. Play around with the relative quantities but be generous with the chickpeas and pomegranate, this salad is basically all about them.
For the salad:
Chinese Cabbage, finely shredded
Pomegranate seeds
Cucumber, cut lengthwise in half, deseeded, and cut in thin half moons
Spring Onions, finely cut
Chickpeas, cooked
Smoked Trout fillet, cut in bite size pieces
For the vinaigrette (the quantities given are indications of the relative volumes, as long as you keep these proportions you can multiply to any amount):
Apple cider vinegar, 2 tbsp
Mustard, 1 tsp
Pomegranate molasses, or any other sweetener (honey, another syrup), 1 tbsp
Olive Oil, 6 tbsp
Salt, 1/4 tsp
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