Toss pumpkin and onion lightly in the oil, then in the Ras el Hanout Super, and place on a baking tray. Roast for about 25 minutes, until vegetables are just lightly browned and cooked through. Remove from oven and set aside to cool.
To make dressing, whisk oil, mustard, vinegar, pomegranate molasses, lemon juice and sugar in a bowl.
To assemble, put pumpkin, onions and chickpeas in a bowl with chopped herbs and black sesame seeds. Gently fold in the dressing until all ingredients are just lightly coated and serve.
This lovely salad can be served as a side salad with barbecued chicken or red meats. To make a non-vegetarian meal, fold some sliced BBQ chicken through the salad before serving.