Kale and chia salad

1 cup packed curly leaf kale

1 cup chickpeas, cooked

1 small scallion, roughly chopped

1 teaspoon chia seeds, plus more for sprinkling

2 tablespoons extra virgin olive oil

1 cup packed arugula leaves

½ cup cherry tomatoes, halved

⅛ cup golden tahini sauce

Combine the kale, chickpeas, scallion, and chia seeds in the bowl of a food processor and pulse until finely chopped and the mixture gathers into a ball.

Using your hands, divide and form the kale mixture into three patties, each about ½-inch thick.

Heat one 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 the patties and add the remaining tablespoon of oil. Cook until golden on the bottom, about three more minutes. Transfer to a plate and allow to cool.

Once cooled, place the kale-chickpea patties in an airtight container and sprinkle with chia seeds. Add the arugula and tomatoes. 

Place the tahini sauce in a separate airtight container and store everything in the fridge.