Vegan Kale Cobb Salad

Ingredients

• ½ teaspoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1 cup sliced almonds
• 1 small cucumber, sliced
• ½ teaspoon fine sea salt
• 2 teaspoons maple syrup
• ½ teaspoon onion powder
• ¾ teaspoon smoked paprika
• ½ teaspoon maple syrup
• sea salt and ground black pepper, to taste
• 1 cup cherry tomatoes, halved
• 2 teaspoons avocado oil
• 1 cup cooked chickpeas, drained and rinsed
• 1 teaspoon tamari soy sauce
• 1 teaspoon vegan Worcestershire sauce
• 1-2 drops liquid smoke (optional)
• 1 clove garlic, finely minced or grated with a Microplane
• 1 teaspoon fresh thyme leaves, minced
• ½ cup avocado or other neutral-tasting oil
• 4 cups chopped kale, packed (about 110 grams total)
• 1 small red onion, sliced into thin half moons
• 1 small avocado, pitted, peeled & sliced
• 2 oz vegan cheese of choice, crumbled