Place tahini, lemon juice, garlic, and turmeric in the bowl of a food processor and pulse until smooth. Add ice water sporadically until the mixture lightens in color and desired consistency is achieved. Season with salt and pepper. Transfer to a small bowl and set aside for later.
Rinse out the food processor, then combine the kale, chickpeas, scallions, and chia seeds in the bowl. Pulse until finely chopped and the mixture gathers into a ball. Using your hands, divide and form the kale mixture into eight patties, each about ½-inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium. Add the patties and cook until golden, about three minutes. Using a spatula, carefully flip and add another tablespoon of oil. Cook until golden on the bottom, about three more minutes.
Transfer to a plate and serve with arugula, tomatoes, and tahini sauce.
Photography by Jennifer Causey