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Make the tempeh bacon. To a large nonstick pan over medium-high heat, add the olive oil and tempeh pieces, and sauté for about 5 minutes or until golden brown. While the tempeh cooks, to a small bowl, add the coconut aminos, liquid smoke, maple syrup, and garlic powder. Whisk to combine.
Reduce the heat to low and pour the sauce into the pan with the tempeh, stirring constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside. Allow tempeh to absorb the sauce for 5 minutes.
Assemble the salad. To the bottom of a large serving platter, add the chopped romaine lettuce.
In neat rows over top of the lettuce, add the tempeh bacon, cherry tomatoes, avocado, corn, red onion, sunflower seeds, chickpeas, and vegan feta.
Drizzle the 30-Second Red Wine Vinaigrette over top of the salad, and season with chopped chives, salt and pepper. Enjoy!