Preheat the oven to 400ºF.
Prepare tofu: Toss the tofu with tamari, garlic powder, onion powder, nutritional yeast, cornstarch, salt, and pepper in a medium bowl. To air fry: Place the cubes in the air fryer basket in a single layer. Cook at 400ºF for 10 minutes, shaking the basket after 5 minutes to move the cubes around so they cook evenly. Continue cooking as needed until the desired crispiness. To bake: Place them on a nonstick baking sheet in a single layer and cook for about 20 minutes, or until crispy, tossing halfway.
Prepare chickpeas: Rub the chickpeas between layers of a kitchen or paper towel to dry. Place them on a large rimmed baking sheet in a single layer. Toss them in lemon juice and zest, nutritional yeast, kala namak, and garlic powder. Roast for 15 minutes. Change the oven setting to broil/grill and cook for about 2 minutes more, or until crispy.
Prepare coconut bacon: Toss the coconut chips in tamari, maple syrup, smoked paprika, chipotle, and salt to taste. Bake in a single layer on a rimmed sheet at 325ºF for about 15 minutes, or until crispy and golden, tossing every 5 minutes.
Make dressing: Place the hemp hearts, maple syrup, garlic, apple cider vinegar, lemon juice, and Italian seasoning into a high-speed blender. Add ⅔ cup water. Blend on high until smooth. Season with more lemon juice, salt, and pepper to taste.
Make jars (optional): Place 3 (32-ounce) mason jars in a row. To each jar, add one-third dressing, chickpeas, tofu, tomatoes, coconut bacon, lettuce, and chives, in that order. Cover and refrigerate up to 5 days.
For serving: Jars: Invert the jar and shake it over a medium bowl. Mix to combine. Use a spoon to remove any remaining dressing and mix well to combine. Top with avocado, and more coconut bacon. Skip the jars and combine the salad and dressing in a large bowl instead.