First, prep your oranges. Cut away the peel and white pith. Squeeze any juice from the peel before discarding. Carefully cut the orange segments away from the membrane, and put them aside for the salad. Squeeze the leftover membrane into a small bowl (you should end up with about 4 Tbsp of juice).
Add all the remaining dressing ingredients to the bowl with the orange juice, and whisk together until you have a smooth, creamy dressing. Season to taste with salt and pepper, and add a bit more lemon juice if it needs brightening.
In a saute pan, heat the olive oil over medium-high heat. Slice the tempeh on a bias, so you have ¼ inch thick wide slices.
Cook the tempeh in the oil until golden brown, about 2-3 minutes on each side. Off the heat, add the BBQ sauce, and toss to coat evenly.
Toss the lettuce with a tablespoonful or two or the dressing to lightly coat it. Distribute evenly between four bowls, and then top each bowl with two pieces of BBQ tempeh, and a few orange segments.
Sprinkle over a pinch of hemp hearts, and drizzle over a bit more dressing if you like. Enjoy!
Note: If you have dressing left over, you can use it as a dip for vegetables or shrimp, or toss it with warm soba noodles for a delicious dish.