New delicious pumpkin and chickpea salad

Any new food is perceived with interest and apprehension. What if it doesn't turn out the way it should? And just follow the recipe without inventing anything of your own. And everything will work out. I want to say right away that chickpeas are large peas, which are very popular in eastern countries. It should definitely be soaked in water for a day before you start cooking. For this salad, we will need boiled chickpeas.
Put the diced pumpkin in a frying pan and pour two tablespoons of oil, adding coriander and cumin to it. Bake for 20 minutes until the pumpkin is soft. Now it should cool down.
In a large bowl, mix pumpkin, peas, finely chopped figs, very thinly sliced onion and chopped coriander leaves. If you have the opportunity to find candied figs, then the salad will turn out more tender.
Making refueling. In a jug or glass jar with a lid, mix two tablespoons of olive oil, grated lemon zest, two tablespoons of lemon juice, salt and pepper. We shake it all up very well. Pour the salad and mix it thoroughly.