This vibrant and flavorful dish combines crispy smashed baby potatoes with a zesty homemade chimichurri and a creamy chickpea dip. It’s a perfect plant-based option for a snack, appetizer, or even a light main dish. Roasting the potatoes to golden perfection gives them a crispy texture, while the chimichurri adds a fresh, herby kick. The chickpea dip balances everything out with its smooth, lemony creaminess. Serve it warm or at room temperature—it’s guaranteed to impress.
