Rinse and drain the chickpeas. Wash and clean the Brussels sprouts and halve or quarter them. Cook in boiling salted water for 1-2 minutes. Quench and drain. Roast walnuts without fat. Mix vinegar, mustard and honey. Fold in the oil. Season with salt and pepper.
Remove seeds and soft fibers from the pumpkin. Peel the pumpkin and cut it into pieces about 1 cm wide. Fry the bacon in a pan without fat, take it out and let it drain on kitchen paper. Fry the pumpkin in the frying fat for 4-5 minutes. Add cranberries. Season everything with salt and take out.
Break bacon into large pieces, mix with prepared salad ingredients, arrange on plates.
Tip: The salad gets a Christmassy twist if you sprinkle the walnuts with some sugar while roasting and caramelise them. After cooling down on baking paper, chop only roughly and finally fold into the salad.