Soak the chickpeas in cold water for a few hours and cook 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, drizzle 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 top with the chickpeas. Mix vegetable oil, mustard, vinegar, salt and pepper for dressing. Pour part of the dressing over the salad and chickpeas and mix everything lightly.
Spread the pumpkin on top and pour the remaining dressing over it. You can sprinkle with finely chopped green onion feathers and mint leaves.