So maybe not the most beautiful of photos, but let me tell you, it was scrumptious!
I served a bunless chickpea burger with a cucumber tahini sauce from The Fat Free Vegan (click for recipe). I served it with delicious black rice. I love the texture of black rice: its chewy, rich and nutty, and has such amazing flavor when you cook it with vegetable stock (low sodium, of course). Along side, I served creamed spinach. This can be a trick for vegans, because it's traditionally made with butter and cream (both no-nos). I found a great recipe by Ecolicious Life. I tweaked it a bit by using fresh spinach, and half the oil. Enjoy!
