Soak the chickpeas in cold water for a few hours and boil until tender. This can be done in advance.
Cut the pumpkin into small cubes, about the size of a pea. Put in a baking dish, season with salt and pepper, sprinkle with vegetable oil, put the onion cut into half rings, garlic cloves whole, thyme. Sprinkle with 1 teaspoon of sugar. Bake the pumpkin at 220 degrees for 20 minutes.
Now you can collect the salad. Place the coarsely chopped lettuce leaves on a serving plate, and place the chickpeas on top. Mix vegetable oil, mustard, vinegar, salt and pepper for dressing. Pour part of the dressing over the salad and chickpeas and mix everything slightly.
Spread the pumpkin on top and pour the remaining dressing. You can sprinkle with finely chopped green onion feathers and mint leaves.