Crispy tempeh and kale Caesar bowl

Name: Crispy tempeh and kale Caesar bowl
Cuisine: American
Ingredients: 1/2 tin of chickpeas, drained and rinsed; 100g tempeh, crumbled; 2 tbsp tamari sauce; 1 tbsp maple syrup; 1 tsp Worcestershire sauce; 1/2 tsp smoked paprika; 1 tbsp olive oil; 150g curly kale, de-stemmed and finely chopped; 1 head of romaine lettuce, chopped; 150g cherry tomatoes, cut in halves; Sprinkle of cheesy walnut and hemp park; 100g sunflower seeds, soaked in boiling water for 30 minutes then drained; 2 garlic cloves; 1 tbsp nutritional yeast; 1 tsp Dijon mustard; Juice of 1 lemon; 1 tbsp extra virgin olive oil