To make the dressing: 

In a wide mouth mason jar, using an immersion blender to blend, blend all of the ingredients together until thoroughly combined. Cover and refrigerate. 

Vegan Meatless Monday Salad:

Place the lentils in a colander, to rinse well. In a saucepan, add 1 ½ cups of water and 1 teaspoon of salt. Add the rinsed lentils and bring to a boil. Partially cover the saucepan, lower the heat to a simmer, and cook the lentils 5 to 10 minutes LESS, than the instructions of the package, to achieve a more firm, al dente lentil texture. Remove and drain and set aside to cool.

Cut the tempeh in half lengthwise. Then cut into squares.

In a large pan, add 2 to 3 tablespoons of olive oil over medium-high heat. Add the tempeh pieces and cook, turning once, until crispy and golden brown on both sides, 7 to 10 minutes. Remove and set aside.

In the same pan, with the same oil, add the walnuts. Stir constantly as they can easily burn. Cook until slightly browned and toasted, about 3 minutes. Add the sesame seeds, stir to combine then quickly remove the nut clusters and transfer them to a small bowl. Set aside.

In a large bowl, using your hands, rip the romaine lettuce into pieces and add the cabbage. Sprinkle salt and toss to combine. Add the pepperoncini, green onions, and cucumber and toss. Crumble the vegan feta and add to the salad along with half of the avocado, the nut mixture, ½ to ¾ cup of lentils and tempeh. Toss. Add a decent amount of the Vegan Creamy Chive Dressing and toss again. Add the rest of the avocado and gently toss a final time. Add more salt if needed and enjoy!