On a greased or aluminum-lined baking sheet, lay the butternut squash cubes and chickpeas in a single layer. Brush the olive oil on top, then squeeze the lime juice and sprinkle the Greek seasoning.
Bake for 30 minutes, or until lightly browned.
Meanwhile, combine the peppadews, cucumber and red onion in a small bowl.
Slice or dice the kalamata olives, removing the pits.
Briefly bake or pan-fry the tortillas to warm them up, then assemble the tacos: a spoonful of the butternut and chickpeas, a spoonful of the peppadew salsa, a dollop of the feta dip, and a few slices of olive.