Add peas to a small saucepan (in a steamer basket if you have one) with a splash of water and heat over medium-low heat until just thawed and warmed through (but not cooked) - about 2-3 minutes. Then drain off any excess water and transfer to a small bowl. Set aside.
To a large serving dish (I used this one in white), add chopped lettuce. Then top with celery, peas, tomatoes, shredded carrots, green onions, and coconut or eggplant bacon. Set aside.
To a medium mixing bowl, add vegan mayo (homemade or store-bought), lemon juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.
Top the salad with all of the dressing and use a spoon to smooth into an even layer. Optional: top with more coconut bacon and vegetables, such as tomato or green onion.
You can enjoy this as is or cover and refrigerate up to 4-6 hours. Store leftovers (dressing separate from salad) in the refrigerator up to 3-4 days, though best when fresh. Dressing will keep up to 1 week.
*If you're looking for an alternative to the vegan mayonnaise dressing, try my Tahini Dressing and omit the garlic. I haven't tried it on this salad but imagine it would work! *Nutrition information is a rough estimate. *Recipe loosely adapted from Pioneer Woman.