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Preheat the oven to 180C/350F.
Chop the vegetables and drain and rinse the chickpeas. Add them to a large roasting tin. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through.
Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water (250ml) and season well. Bring to the boil and simmer for 12-14 mins, with the lid on, until cooked.
Add all the dressing ingredients to a blender and blend until smooth.
When the vegetables and quinoa are ready, add to a large serving bowl. Top with some rocket or salad leaves and the pumpkin seeds. Drizzle over the dressing, mix well, and serve.