Easy Dairy Free Pea Salad

If you ask me, pea salad is one of those recipes that deserves a comeback.

This dairy-free version takes the classic potluck favorite and gives it a fresh twist with plant-based ingredients. Crispy tempeh bacon and creamy vegan ranch bring all the familiar flavors you remember, minus the dairy.

Sweet peas mix with crunchy bacon pieces, sharp red onion, and fresh parsley for a salad that hits all the right notes. A splash of lemon juice and that tangy ranch dressing pull everything together.

It’s a simple side dish that works for any gathering, especially when you need something that can sit out for a while without worry.

What Kind of Peas Should I Use?

For this dairy-free pea salad, frozen peas are your best bet and honestly the most convenient option. Just thaw them out before mixing – you can either leave them in the fridge overnight or run them under cool water for a quick thaw. Fresh peas from the pod are great if you happen to have them on hand or find them at a farmers market, but they require shelling which adds extra prep time. Canned peas will work in a pinch, but they tend to be mushier and less sweet than frozen, so I’d stick with frozen if possible. Make sure your peas are completely thawed and well-drained before tossing them into the salad, since excess water will make your dressing watery.

Options for Substitutions

This pea salad is already dairy-free, but here are some swaps you can make based on what you have:

• Tempeh bacon: If you can’t find tempeh bacon, coconut bacon or store-bought vegan bacon bits work great. You could also use regular bacon if you’re not strictly plant-based – just cook it until crispy and crumble it up.
• Vegan ranch: Any creamy dairy-free dressing will do the trick here. Try vegan mayo mixed with a little lemon juice and herbs, or even a tahini-based dressing for a different flavor profile.
• Red onion: Green onions or shallots make good alternatives if red onion is too strong for your taste. You can also use yellow or white onion, though they have a slightly different bite.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or swap in fresh dill or chives for a different herby note.
• Peas: Frozen peas are the star here and really shouldn’t be substituted, as they give this salad its signature texture and sweetness. Just make sure to thaw them completely before mixing.

Watch Out for These Mistakes While Cooking

Skipping the onion soaking step is a mistake that can leave your salad with a harsh, overpowering bite – those 5-10 minutes in cold water mellow out the sharpness and make the red onion much more pleasant to eat. Another common error is adding warm tempeh bacon directly to the salad, which can wilt the parsley and make the vegan ranch separate, so always let your bacon cool completely before mixing. Don’t dump all the dressing in at once either – start with about three-quarters of the cup, mix well, and add more if needed, since peas can vary in how much moisture they release. For extra flavor, try crisping your tempeh bacon until it’s really crunchy, and if you’re making this ahead, hold off on adding the dressing until about an hour before serving to keep everything fresh and crisp.

What to Serve With Pea Salad?

This pea salad is perfect for summer cookouts and potlucks, so I love serving it alongside grilled burgers or hot dogs. It also pairs really well with BBQ chicken, pulled pork sandwiches, or any kind of grilled meat since the creamy, cool salad balances out smoky flavors. If you’re keeping the whole meal plant-based, try it with veggie burgers, grilled portobello mushrooms, or as part of a picnic spread with other cold salads like coleslaw and potato salad. The salad also makes a great side for simple weeknight dinners – just add it next to some baked tofu or a grain bowl for an easy, filling meal.

Storage Instructions

Store: Keep your pea salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s great to make the night before a potluck or picnic. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can prep the components separately if you want to keep things extra fresh. Cook the tempeh bacon and chop your veggies up to 2 days ahead, then mix everything together with the ranch dressing a few hours before serving. This keeps the bacon crispy and the peas nice and bright.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 35-40 g
• Fat: 50-60 g
• Carbohydrates: 75-85 g

Ingredients

• 1/3 cup red onion (finely diced into 1/4-inch pieces for even distribution)
• 20 oz peas
• 1/3 cup fresh parsley (chopped)
• 10 slices tempeh bacon (I prefer Lightlife Smokey Tempeh Strips for the best crunch)
• 1 cup vegan ranch (I always use Hidden Valley Plant Powered ranch for the classic taste)
• 1 tbsp fresh lemon juice

Step 1: Prepare and Soften the Red Onion

• 1/3 cup red onion, finely diced

Finely dice the red onion into 1/4-inch pieces for even distribution throughout the salad.

Soak the diced onion in cold water for 5-10 minutes to soften its raw bite and reduce the pungency—this step makes a real difference in the final flavor balance.

Drain the onion thoroughly and pat it dry with a clean kitchen towel or paper towel to remove excess water that could dilute the dressing.

Step 2: Cook and Crisp the Tempeh Bacon

• 10 slices tempeh bacon

While the onion soaks, cook the tempeh bacon strips according to package directions—typically pan-frying in a skillet over medium-high heat for 3-4 minutes per side until crispy and deeply browned.

Once cooked, transfer to a paper towel-lined plate to drain any excess oil, then chop or crumble into bite-sized pieces.

I like to cook the bacon first so it has time to cool and crisp up before combining with the other ingredients, which keeps it crunchy rather than soggy.

Step 3: Combine and Dress the Salad

• softened red onion from Step 1
• 20 oz peas
• 1/3 cup fresh parsley, chopped
• cooked tempeh bacon from Step 2
• 1 cup vegan ranch
• 1 tbsp fresh lemon juice

In a large mixing bowl, combine the drained red onion from Step 1, the peas, chopped fresh parsley, and the cooked tempeh bacon from Step 2.

Pour the vegan ranch dressing over the ingredients and toss gently but thoroughly to coat everything evenly.

Add the fresh lemon juice and give the salad a final toss—the acidity brightens the flavor and complements the creamy ranch dressing beautifully.

Easy Dairy Free Pea Salad

Delicious Easy Dairy Free Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 6 servings

Calories 900 kcal

Ingredients

  

• 1/3 cup red onion (finely diced into 1/4-inch pieces for even distribution)
• 20 oz peas
• 1/3 cup fresh parsley (chopped)
• 10 slices tempeh bacon (I prefer Lightlife Smokey Tempeh Strips for the best crunch)
• 1 cup vegan ranch (I always use Hidden Valley Plant Powered ranch for the classic taste)
• 1 tbsp fresh lemon juice

Instructions

 

• Finely dice the red onion into 1/4-inch pieces for even distribution throughout the salad. Soak the diced onion in cold water for 5-10 minutes to soften its raw bite and reduce the pungency—this step makes a real difference in the final flavor balance. Drain the onion thoroughly and pat it dry with a clean kitchen towel or paper towel to remove excess water that could dilute the dressing.
• While the onion soaks, cook the tempeh bacon strips according to package directions—typically pan-frying in a skillet over medium-high heat for 3-4 minutes per side until crispy and deeply browned. Once cooked, transfer to a paper towel-lined plate to drain any excess oil, then chop or crumble into bite-sized pieces. I like to cook the bacon first so it has time to cool and crisp up before combining with the other ingredients, which keeps it crunchy rather than soggy.
• In a large mixing bowl, combine the drained red onion from Step 1, the peas, chopped fresh parsley, and the cooked tempeh bacon from Step 2. Pour the vegan ranch dressing over the ingredients and toss gently but thoroughly to coat everything evenly. Add the fresh lemon juice and give the salad a final toss—the acidity brightens the flavor and complements the creamy ranch dressing beautifully.