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.