Boil salted water in a pot over high heat. Add chickpea pasta and cook according to package instructions (6-8 minutes). In the last minute, add frozen peas. Drain and rinse under cold water.

In a mixing bowl, combine coconut yogurt, lemon juice, minced garlic, salt, and pepper. Whisk until smooth and creamy.

Once cooled, add pasta and peas to the bowl with dressing. Fold in canned salmon, dill, and red onion. Stir until well-coated.

Taste the mixture and adjust seasoning with more salt and pepper if needed. Blend in vegan mayo for creaminess if desired.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving.