Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Toss chickpeas and seasoning together on 1 side of tray until well coated. Arrange pumpkin and zucchini on other side of tray. Spray with oil, then bake for 20 minutes or until pumpkin is light golden and tender.
Meanwhile, heat rice according to packet instructions.
Arrange rice, onion, spinach, chickpeas and vegetables in a bowl. Serve topped with yoghurt and seasoned with pepper.
Toss the remaining chickpeas in a little extra Cajun seasoning, spray with oil and bake on a separate tray. Allow to cool, then place in an airtight container and enjoy as a snack.
With the leftover pumpkin, bake it then use in scones, pastas or risottos.