Grilled Tempeh Greek Salad with Creamy Vegan Greek Dressing

Name: Grilled Tempeh Greek Salad with Creamy Vegan Greek Dressing
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 16 oz tempeh (cut into 24 cubes); 4 tbsp olive oil; 1 tbsp balsamic vinegar; 1 lemon (juiced & zested); 2 cloves garlic (finely diced); 1 shallot (finely diced); 1/2 tsp oregano; 1/2 tsp garlic salt; 1/2 tsp pepper; 1/4 tsp cayenne (optional); 1/2 cup vegan mayo; 2 tbsp olive oil; 1 tsp capers; 2 tsp caper brine; 1 clove garlic; 1-2 tsp red wine vinegar; 1-2 tbsp lemon juice; 1.5 tsp oregano; 2 heads romaine (chopped); 1 15-ounce can chickpeas (drained & rinsed); 10 oz cherry tomatoes (halved); 1/2 red onion (thinly sliced); 1 avocado (diced); 2 oz vegan cheese (I used Miyoko's cheese wheel); pita bread, fresh parsley (for serving)