Preheat your oven to 400°F (200°C).

Cube the baking potatoes and place them in a baking dish. Add the drained chickpeas, drizzle with olive oil, and sprinkle with thyme, rosemary, flaky salt, and black pepper. Toss thoroughly.

Transfer the baking dish to the oven and roast for 45 minutes, stirring halfway through.

In a blender, combine roasted garlic, roasted red pepper, feta, Greek yogurt, lemon juice, and olive oil. Blend until smooth.

For the walnut-pepper dressing, chop reserved roasted red peppers, walnuts, and parsley. Combine in a bowl.

Combine the roasted potatoes and chickpeas in a serving bowl and toss with the walnut-pepper dressing.

Spread the dip on a plate, top with the roasted mixture, and drizzle with remaining dressing and chili flakes.