1: Boil a large pot of water. Add a pinch of salt and the washed baby potatoes; boil for 15 minutes or until tender.
2: Preheat the oven to 400°F.
3: Once the potatoes are cooked, place them on two lined baking sheets and smash them down with a glass or jar until they're about 1/4 inch thick. Drizzle with salt and olive oil and roast for about 40 minutes, or until golden brown and crispy.
4: While the potatoes are roasting, prepare the salad: wash and chop kale leaves, mash chickpeas with a fork, finely dice onion and pickles, and roughly chop dill.
5: Prepare the tofu dressing by adding silken tofu, firm tofu, mustard, pickle or lemon juice, garlic powder, salt, and water to a blender, and blend until smooth and creamy.
6: Once the potatoes are done roasting, assemble the salad with kale, chickpeas, pickles, red onion, fresh dill, capers, hemp seeds, and pickled onions. Top with crispy potatoes and the dressing, then toss and enjoy!
