Preheat oven to 200C fan.
Place chunks of butternut squash on baking tray with paprika, mixed herbs, salt & olive oil. Bake for 30 minutes.
Place chickpeas on separate baking tray with chilli powder, toss well and bake for 20 minutes until firm.
Mix dressing ingredients together and season.
Once the chickpeas and squash have cooked and cooled, mix with rocket and sun-dried tomatoes.
Pour over dressing.
Toss & enjoy!