Preheat the oven to 200° C.
Add the chickpeas, spices, chili flakes, salt and 1 tbsp of olive oil to a mixing bowl and toss gently.
Spread the chickpeas out on a baking sheet and roast for 15 minutes until golden, remove from oven when done.
Drizzle the remaining olive oil over the butternut and sprinkle with sumac and salt and roast in the oven until soft and slightly caramelized. for about 20 minutes. Remove from the oven.
Combine all the salad ingredients as well as the pecans and feta cheese. Remember to use the freshest salad veggies that you can find.
Drizzle with the salad dressing.