Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the pumpkin thoroughly, scoop out the seeds, and cut the flesh into small cubes approximately 1 to 2 centimeters (¾ to ¾ inch). Drain the chickpeas in a colander, rinse thoroughly under running water, and then gently rub them dry with a paper towel or a clean tea towel.

Place the pumpkin, chickpeas, and oil in a large bowl, season generously with salt and pepper, and mix well. Spread the vegetables onto a baking sheet lined with parchment paper and roast at 200°C (390°F) using conventional oven settings (top and bottom heat) for 25 to 30 minutes, until the chickpeas are crispy and the pumpkin is tender.

Meanwhile, remove the leaves from the kale stalks, wash them thoroughly, and spin them dry. For the dressing, place all ingredients in a clean screw-top jar, seal it, and shake vigorously until a smooth dressing is formed.

Place the kale in a large bowl with half the dressing and massage thoroughly with your hands until the leaves soften and turn a dark green color, about 3 to 5 minutes. Set the salad aside until the vegetables are ready. Meanwhile, peel and segment the orange.

To serve, mix the roasted chickpeas, pumpkin, orange and the remaining dressing into the kale.