Cook the lentils in water for approx. 25 mins., drain and leave to cool.
Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
Whisk together the lemon juice, oil, honey and parsley, season with salt.
Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.