To see the full dressing recipe, click through to this post.
In a mixing bowl, combine the cubed tempeh, tamari, fresh lemon juice, garlic, and maple syrup. Cover and place in the refrigerator.
Preheat the oven to 375°F. While the tempeh marinates, line a baking sheet with parchment paper and spray lightly with olive oil or avocado oil.
When the oven is preheated, transfer the tempeh from the bowl to the baking sheet, spreading out the cubes so they don't touch each other and leaving any liquid behind in the bowl.
Bake the tempeh for 20 to 30 minutes, stirring/flipping once in the middle of cooking time. The tempeh should be dry to the touch and getting slightly browned and crunchy. Cool slightly.
While the tempeh is baking, combine the chopped kale and chopped romaine.
Once the tempeh is slightly cooled, add the tempeh and crispy chickpeas to the lettuce. Dress with your desired amount of dressing, and then mix in the vegan parmesan. Serve immediately.
Keep any leftover dressing in a jar and any leftover tempeh in an airtight container.
Nutritional info is calculated for ½ of the prepared salad, which was made using ½ of the prepared salad dressing. It does not include the vegan parmesan.