Add the quinoa, ½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

In a medium bowl, combine the Vegenaise, just the sauce from the chipotle pepper in adobo, and a pinch of salt and pepper. Mix chipotle mayo. Drain, rinse, and dry the chickpeas. Halve the avocado, remove the pit and dice the flesh. Dice the tomato.

Add cooked quinoa, remaining chipotle in adobo, cooked quinoa, just ½ cup of chickpeas, panko breadcrumbs, cilantro (leaves and stems), and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add the burger mixture to a larger bowl, and gently mix in half of the cubed avocado.

Divide the burger mixture into 4 and press firmly to form patties, each about 1 inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the avocado chickpea burgers and cook until crispy and heated through, about 5 to 6 minutes per side.

Add the remaining chickpeas and Arcadian greens to a large bowl with the champagne vinegar, a pinch of salt and pepper, and 1 tsp olive oil. Toss the green salad until well combined.

Divide the green salad between large plates and top with avocado chickpea burgers. Dollop burgers with chipotle mayo and top with diced tomato and avocado.