Peel and dice the pumpkin into cubes. Drizzle with oil and season with salt and pepper. Place on a non stick roasting tray and roast for 30-35 minutes
Drain and rinse the chickpeas, add to a bowl and drizzle with a small amount of oil, sprinkle with paprika and garlic powder. Add to the roast pumpkin for the last 10 minutes of cook time
Remove the pumpkin and chickpeas from the oven and allow to cool
Add the spinach and kale to individual salad bowls, top with the pumpkin and chickpeas, sprinkle over the dried cranberries, pumpkin seeds and sunflower seeds