1.Preheat oven to 200°C/400°F.
2.Cut pumpkin into 2cm (¾-inch) thick wedges; place on a large baking-paper-lined oven tray. Combine oil and ras el hanout in a small bowl; brush over pumpkin. Season. Roast 20 minutes or until tender. Cool slightly.
3.Meanwhile, place a quarter of the chickpeas in a small bowl; mash with a fork. Stir in juice, rind and yoghurt; season to taste.
4.Arrange pumpkin on a serving platter; top with remaining chickpeas, onion and dressing. Sprinkle with chilli and herbs.
The salad and dressing can be made several hours ahead. Assemble salad close to serving.Note