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Boil baby potatoes until fork-tender.
Dry the potatoes completely to ensure they become crispy.
Smash each potato with a glass and drizzle olive oil underneath.
Season the potatoes with Italian seasoning, garlic powder, black pepper, and salt.
Roast the potatoes for about 30 to 35 minutes or air-fry them.
Chop fresh parsley, cilantro, and garlic for the chimichurri.
Add oregano, red pepper flakes, garlic powder, and smoked paprika to the herbs.
Stir in olive oil and red wine vinegar to the chimichurri mixture.
Let the chimichurri rest to develop flavor.
Make a hummus-style dip with canned chickpeas, vegan mayo, Dijon mustard, lemon juice, and seasoning.
Spread the creamy dip on the bottom of a plate, add the roasted potatoes, and spoon chimichurri on top.