Smashed Potatoes with Herby Chickpea Salad

• 300 g baby potatoes
• 120 g cooked chickpeas, drained
• 5 g dill, chopped
• 0.3 red onion, finely diced
• 1 tbsp olive oil
• 0.5 lemon, juiced

Directions

1. 1Boil the potatoes in salted water for 18 minutes, until a knife slides in with no resistance, then drain and let them steam-dry for 5 minutes.
2. 2Press each potato flat with the base of a glass, spread them on a tray and coat with 1 tbsp of the oil and salt.
3. 3Roast at 220°C (200°C fan) for 25 minutes, until the edges are deep golden and crunchy.
4. 4Mix the chickpeas with the dill, onion, lemon juice and remaining oil and serve alongside the hot potatoes.