Wash the baby spinach and arugula leaves, pat dry, and toss them in a large salad bowl.
Place the chickpeas and chorizo in a medium pan with a lug of extra virgin olive oil. Cook until chorizo is crispy. Put these to the side to cool.
Add capsicum to the pan and saute until capsicum is soft.
Put the chickpea mix back in the pan along with mixed spice, rosemary, balsamic vinegar, and the pre-prepared roast pumpkin.
Saute for another minute, then add the mixture to the salad bowl.
Toss in olives and crumble feta cheese on top.
Add freshly ground salt and pepper to taste, and a drizzle of extra virgin olive oil.