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Mediterranean Loaded Smashed Potato Salad topped with chickpeas, feta cheese, red onions, and fresh parsley in a dark ceramic bowl.

Mediterranean Loaded Smashed Potato Salad

Ultra-crispy roasted baby potatoes loaded with chickpeas, crumbled feta cheese, cherry tomatoes, and red onion tossed in a zesty lemon-herb dressing. Naturally mayo-free and gluten-free!
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 345
Ingredients Method Notes

Ingredients
  

For the Crispy Smashed Potatoes & Chickpeas:
  • - 700g approx. 1.5 lbs baby potatoes (Yukon Gold or Little Red)
  • - 2 tbsp extra-virgin olive oil
  • - 1 tsp garlic powder
  • - 1 tsp smoked paprika
  • - ½ tsp dried oregano
  • - ½ tsp sea salt or to taste
  • - ¼ tsp freshly cracked black pepper
  • - 1 cup cooked chickpeas rinsed, drained, and thoroughly dried
For the Salad Toppings:
  • - 1 cup cherry tomatoes halved
  • - ½ red onion thinly sliced into rings
  • - 100g approx. 3.5 oz feta cheese (crumbled)
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 1 fresh lemon cut into wedges for garnish
For the Lemon Herb Dressing:
  • - 3 tbsp extra-virgin olive oil
  • - 2 tbsp fresh lemon juice
  • - 1 clove garlic finely minced
  • - ¼ tsp sea salt
  • - ¼ tsp black pepper

Method
 

Boil the Potatoes:
  1. Place baby potatoes into a large pot and cover with salted cold water. Bring to a boil over medium-high heat and cook for 15–20 minutes until fork-tender. Drain thoroughly in a colander and let steam dry for 3–5 minutes.
Smash & Season:
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and brush lightly with olive oil. Arrange dried potatoes across the pan and gently squash each potato with the flat bottom of a glass or ramekin to ½-inch thickness. Drizzle with 2 tbsp olive oil and sprinkle with garlic powder, paprika, dried oregano, salt, and pepper. Scatter dried chickpeas around the potatoes on the same sheet.
Roast Until Crispy:
  1. Roast in the oven for 20–25 minutes, flipping potatoes halfway through, until edges are golden brown and crunchy.
Prepare Dressing:
  1. In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
Assemble & Serve:
  1. Transfer warm crispy potatoes and chickpeas to a wide platter. Scatter cherry tomatoes and red onion rings over top. Drizzle dressing evenly, then finish with crumbled feta cheese, chopped fresh parsley, and fresh lemon wedges.

Notes

- Air Fryer Option: Roast smashed potatoes and chickpeas in an air fryer basket at 400°F (200°C) for 15–18 minutes.
- Make Ahead: Boil potatoes up to 2 days in advance. Smash and roast right before serving for maximum crispiness.