Delicious Vegan Pea Salad

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

This simple side dish takes sweet green peas and turns them into something your whole family will actually want to eat. Crispy tempeh bacon and red onion add flavor and crunch to every bite.

It’s tossed with creamy vegan ranch dressing and fresh parsley for a cool, satisfying mix. The black pepper gives it just enough kick to keep things interesting.

It’s a crowd-pleasing dish that comes together in minutes, perfect for potlucks and barbecues.

What Kind of Green Peas Should I Use?

Frozen peas are honestly your best bet for this salad since they’re picked and frozen at peak freshness, plus they’re available year-round. You can use them straight from the freezer – just let them thaw in a colander or give them a quick rinse with cool water to separate them. Fresh peas from the pod are great if you happen to catch them in season at the farmer’s market, but they require more prep work and can be hit or miss depending on how long they’ve been sitting around. Canned peas will technically work in a pinch, but they tend to be mushier and less sweet than frozen, so I’d save those as a last resort option.

Options for Substitutions

This pea salad is easy to customize based on what you have in your kitchen:

• Red onion: If red onion is too strong for your taste, try using green onions or shallots instead. You can also use white or yellow onion, just soak the chopped pieces in cold water for 10 minutes to mellow out the bite.
• Green peas: Frozen peas work great here – just thaw them first. Fresh peas are nice too if you have them, but frozen is honestly more convenient and tastes just as good.
• Tempeh bacon: Not a fan of tempeh? Swap it with coconut bacon, shiitake bacon, or store-bought vegan bacon strips. You could also use smoked tofu cubes for a similar smoky flavor.
• Vegan ranch: Any creamy vegan dressing works here – try vegan mayo mixed with a splash of lemon juice and some herbs, or use a cashew cream base. Store-bought vegan Caesar or creamy Italian dressing are good options too.
• Parsley: Fresh dill or cilantro make great substitutes if you’re not into parsley. Dried herbs won’t give you the same fresh pop, so stick with fresh if possible.

Watch Out for These Mistakes While Cooking

Skipping the onion soaking step is a big mistake – raw red onion can be harsh and overpowering, but soaking it in cold water for those 5-10 minutes mellows out the sharpness and makes it much more pleasant to eat.

The biggest error with tempeh bacon is undercooking it, so make sure to cook it until it’s really crispy since chewy tempeh bacon will ruin the texture of your salad.

If you’re using frozen peas, don’t just thaw them and toss them in wet – pat them completely dry with paper towels or your salad will become watery and diluted.

For the best flavor, let your salad chill in the fridge for at least 30 minutes before serving, which gives all the ingredients time to mingle and taste even better together.

What to Serve With Pea Salad?

This pea salad is perfect for summer cookouts and potlucks, so I love serving it alongside grilled veggie burgers or portobello mushroom steaks. It also pairs really well with other picnic-style dishes like coleslaw, potato salad, or baked beans for a full spread. If you’re looking for something lighter, try it with some corn on the cob and sliced watermelon for a refreshing warm-weather meal. The creamy ranch dressing and smoky tempeh bacon make it filling enough to enjoy on its own with some crackers or pita chips on the side.

Storage Instructions

Store: Keep your pea salad in an airtight container in the fridge for up to 3 days. The tempeh bacon might soften a bit as it sits, but the flavors actually get better as everything mingles together. I like to give it a quick stir before serving since the dressing can settle at the bottom.

Make Ahead: This salad is perfect for making ahead! You can prep everything and mix it together a few hours before serving, or even the night before. If you want to keep the tempeh bacon extra crispy, store it separately and toss it in right before you’re ready to eat.

Estimated Nutrition

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

• Calories: 900-1100
• Protein: 35-45 g
• Fat: 60-75 g
• Carbohydrates: 80-95 g

Ingredients

• 1/3 cup red onion (finely diced into 1/4-inch pieces to distribute flavor)
• 22 oz green peas (I use Birds Eye sweet peas)
• 1/4 cup parsley
• 9 slices tempeh bacon (cooked until very crispy for better texture)
• 1 cup vegan ranch (I prefer Hidden Valley Plant Powered ranch)
• 1/4 teaspoon black pepper

Step 1: Prepare the Tempeh Bacon and Aromatics

• 9 slices tempeh bacon
• 1/3 cup red onion

Cook the tempeh bacon slices in a skillet over medium-high heat until they’re very crispy and darkened at the edges, about 8-10 minutes total, flipping halfway through.

While the bacon cooks, soak the diced red onion in cold water for 5-10 minutes to mellow its sharp bite, then drain and pat dry thoroughly.

This technique removes some of the onion’s pungency while keeping its flavor present—I find this creates a much more balanced salad than raw onion alone.

Chop the cooled tempeh bacon into bite-sized pieces once it’s done.

Step 2: Thaw Peas and Chop Fresh Herbs

• 22 oz green peas
• 1/4 cup parsley

If using frozen peas, thaw them completely by either running them under cold water for 2-3 minutes or letting them sit at room temperature for about 10 minutes, then drain well.

While the peas thaw, finely chop the fresh parsley into small, uniform pieces so it distributes evenly throughout the salad and doesn’t create large herb clusters.

Step 3: Assemble and Dress the Salad

• drained red onion from Step 1
• thawed peas from Step 2
• chopped parsley from Step 2
• tempeh bacon pieces from Step 1
• 1 cup vegan ranch
• 1/4 teaspoon black pepper

Combine the drained red onion from Step 1, thawed peas from Step 2, chopped parsley from Step 2, and tempeh bacon pieces from Step 1 in a large mixing bowl.

Pour in the vegan ranch dressing and sprinkle with black pepper.

Toss everything together gently but thoroughly until all ingredients are evenly coated with dressing.

I like to taste and adjust the seasoning before serving—sometimes a squeeze of lemon juice or a pinch more pepper brightens the salad nicely.

Delicious Vegan Pea Salad

Delicious Delicious Vegan 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 4.5 servings

Calories 1000 kcal

Ingredients

  

• 1/3 cup red onion (finely diced into 1/4-inch pieces to distribute flavor)
• 22 oz green peas (I use Birds Eye sweet peas)
• 1/4 cup parsley
• 9 slices tempeh bacon (cooked until very crispy for better texture)
• 1 cup vegan ranch (I prefer Hidden Valley Plant Powered ranch)
• 1/4 teaspoon black pepper

Instructions

 

• Cook the tempeh bacon slices in a skillet over medium-high heat until they're very crispy and darkened at the edges, about 8-10 minutes total, flipping halfway through. While the bacon cooks, soak the diced red onion in cold water for 5-10 minutes to mellow its sharp bite, then drain and pat dry thoroughly. This technique removes some of the onion's pungency while keeping its flavor present—I find this creates a much more balanced salad than raw onion alone. Chop the cooled tempeh bacon into bite-sized pieces once it's done.
• If using frozen peas, thaw them completely by either running them under cold water for 2-3 minutes or letting them sit at room temperature for about 10 minutes, then drain well. While the peas thaw, finely chop the fresh parsley into small, uniform pieces so it distributes evenly throughout the salad and doesn't create large herb clusters.
• Combine the drained red onion from Step 1, thawed peas from Step 2, chopped parsley from Step 2, and tempeh bacon pieces from Step 1 in a large mixing bowl. Pour in the vegan ranch dressing and sprinkle with black pepper. Toss everything together gently but thoroughly until all ingredients are evenly coated with dressing. I like to taste and adjust the seasoning before serving—sometimes a squeeze of lemon juice or a pinch more pepper brightens the salad nicely.