Combine cashews and chickpeas in food process in a food processor, pulsing a few times until the cashews are in pieces. Add the parsley, scallions, and kale; pulsing a few more times. Add in the remaining ingredients and pulse until well combined using caution to not pulse into a smooth puree. Let sit while making the slaw.

Combine the cabbage with the minced scallions, coconut milk, zest, lime juice, and salt. Massage the coconut milk into the cabbage until everything is well combined.

Heat a large, heavy-bottom large skillet over medium-low heat. Wet your hands with water and divide the chickpea mixture into 4, ½” thick patties. Add the coconut oil to the skillet, swirl around, then add the patties. Cook for 5 to 6 minutes per side. The patties should be crisp and browning on the outside and hot through the middle.

Assemble the burgers with the slaw and serve immediately.