Chickpea Patties with Lemon Kale Salad

Chickpea Patties

• non-stick cooking spray
• 4 oz leeks, cut into pieces
• 2 garlic cloves
• ½ oz extra virgin olive oil
• 1 can chickpeas (15 oz), drained and rinsed
• 1 ½ oz bread crumbs
• 1 large egg
• 1 oz toasted pine nuts
• ½ oz Dijon mustard
• 1 lemon, zested and juiced
• ½ tsp salt, to taste

Kale Salad

• 6 oz lacinato kale, center rib removed, thinly sliced, divided
• 1 lemon, zested and juiced
• 5 oz carrots, peeled into thin ribbons
• extra virgin olive oil, to drizzle
• 2 tbsp sunflower seeds, to garnish