SPRING GREENS BURGER WITH PICKLED CARROTS | BCLIQUOR

Ingredients

• 1 tbsp (15 ml) grapeseed oil, divided
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 cups (500 ml) frozen green chickpeas, thawed
• 2 cups (500 ml) chopped, lightly packed fresh kale le
• 1 x 8 oz (250 g) package frozen spinach leaves, thawed, water squeezed out, chopped
• 1 cup (250 ml) chopped, lightly packed fresh mint leaves
• ½ cup (125 ml) rolled oats
• 1 large egg
• ½ cup (125 ml) brown rice flour
• finely grated zest of 1 lemon
• 2 tbsp (30 ml) chia seeds
• salt and pepper, to taste
• 1 cup (250 ml) plain Greek yogurt
• 3 tbsp (45 ml) tahini
• 6 wholegrain burger buns, halved
• 2 cups (500 ml) baby mixed greens, to serve
• 3 large heirloom carrots
• 2 tbsp (30 ml) roughly chopped dill
• 1 pinch coarsely ground black pepper
• 1 cup (250 ml) white wine vinegar
• ½ cup (125 ml) granulated sugar
• 1 tbsp (15 ml) kosher salt