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.