Bring a large pot of salted water to the boil. Add the potatoes and cook until fork tender, 15-20 minutes. Drain and set aside to steam dry slightly.
Meanwhile, preheat the oven to 220℃/200℃ (430℉/390℉). Grease one or two baking trays with 1 tbsp of olive oil.
Arrange the potatoes on the baking tray(s) and smash down with the bottom of a large glass or a measuring jug. Drizzle with 2 tbsp of olive oil, season with the sea salt, and place into the oven for 15 minutes until the potatoes are starting to crisp.
Meanwhile, add the chickpeas, beans, garlic, and dill to a bowl. Drizzle with 1 tbsp of olive oil and mix well.
After 15 minutes tip the chickpeas and beans into a separate roasting dish and roast everything for a further 15-20 minutes until the potatoes are crispy and the chickpeas and beans are well cooked. Alternatively, add the chickpeas and beans to the potatoes to save washing up - this may make the potatoes less crispy.
Whilst the everything roasts, whisk together the ingredients for the dressing in a small bowl.
Once cooked, add the chickpeas, beans and wild rocket to a large, heat-proof bowl. Drizzle with half of the dressing and toss well. Serve the salad topped with the potatoes and drizzled with the remaining dressing.
