Cook the Fry’s Meat Free Pops following instructions on back of pack.
Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
Toss together the rocket, pops, dressing, beetroot and chickpeas.