Kitchen Sink Caesar Salad with Grilled Tempeh and Sunflower Dressing

Empty out the crisper. Chop romaine lettuce, cucumber, cherry tomatoes, and celery. Shred raw zucchini and carrots. Grill the tempeh quickly until lightly browned. Toss all the chopped and shredded vegetables with the chickpeas and grilled tempeh. For the creamy spicy sunflower Caesar dressing, blend toasted pepitas, lemon, garlic, Dijon, tamari, and water until smooth and creamy. Pour the dressing over the salad and mix well before serving.