Preheat the oven to 425 °F (220˚C). Bring a large pot of water to a boil.

For the chimichurri - While waiting for the water to boil, to a medium sized bowl, add together 1 cup parsley, ½ cup cilantro, 2 cloves garlic, ⅓ cup olive oil, ¼ cup red wine vinegar, juice of 1 lime, 1 tsp each dried oregano and salt, ½ tsp red pepper flakes, and ¼ tsp each garlic powder and smoked paprika. Whisk together well and set in fridge to marinate until rest of recipe is finished*.

For the potatoes – Once the water is boiling, add 1 teaspoon of salt. Add your potatoes and let cook for 13–15 minutes, just until a fork can pierce through. Drain and then dry them with a kitchen towel once cool enough to touch.

Place each one on a large baking tray (or 2, don’t overcrowd) 1” apart. Using something with a flat bottom (glass, measuring cup, etc) gently press each one down until it’s flattened. Drizzle 2 tbsp of oil across, flipping to ensure both sides have oil. Sprinkle evenly across both sides the 1 ½ tsp each Italian seasoning and garlic powder, and ½ tsp each black pepper and salt.** Roast 30-35 minutes, turning once, until edges are deep golden and crispy.

For the chickpea dip - Into a blender, add 1 can chickpeas, 3 tbsp vegan mayo, 2 tbsp lemon j juice, 2 tsp dijon mustard, ¼ tsp each salt and pepper. Blend until smooth, then taste, and add more salt, pepper, or lemon juice as desired.

To serve - Place a generous amount of the chickpea dip in the bottom of a bowl, then add some of the smashed potatoes, and a generous amount of the chimichurri.