Halve the butternut squash lengthways, then scrape out and reserve the seeds. Cut the squash into wedges and spread out on a baking tray, skin-side down.
Bash up the coriander seeds and dried chilli in a pestle and mortar, then stir in the oregano and a good pinch of sea salt and black pepper.
Drizzle the squash with a good lug of olive oil then sprinkle over your crushed spices. Pop in the oven to roast for 45 minutes until soft and slightly caramelised.
Drain the chickpeas and leave to dry on kitchen paper. Wash the reserved squash seeds and pat dry.
Toss the chickpeas and seeds together in a bowl with a lug of olive oil, a little salt and pepper and a good pinch of cumin.
Drizzle a lug of olive oil into a large frying pan over a medium heat, add the seeds and chickpeas and cook for a few minutes, or until golden, tossing frequently. Leave to cool.
For the dressing, squeeze the lemon juice into a jam jar, top up with the same amount of extra virgin olive oil, then season with a tiny pinch of salt and pepper. Secure the lid and give it a good shake.
Place a griddle pan over a medium heat. Cut the ciabatta into 2.5cm slices and toast on the griddle until golden.
Halve the garlic clove, then rub the ciabatta all over with the cut side. Drizzle with a little extra virgin olive oil, then spread over the leftover stuffing.
Shred the chicken, then place into a large bowl. Trim and roughly slice the lettuce, then add to the bowl with the rocket and most of the seeds and chickpeas.
Chop or tear the roasted squash into nice chunks, add these to the bowl and drizzle over the dressing. Toss gently then transfer to a large platter. Scatter over the remaining seeds and chickpeas.
Drizzle the ciabatta with a little more extra virgin olive oil. Pick, finely chop and sprinkle over the parsley, and serve alongside the salad.