Heat a non-stick frying pan over medium heat. Spray pumpkin with oil. Add to pan and cook, stirring, for 3-4 minutes. Add onion, capsicum and broccoli and cook, stirring, for 3-4 minutes or until tender. Transfer to a large bowl.
Spray chicken with oil and add to pan. Cook, stirring, for 3-4 minutes or until chicken is golden-brown and cooked. Transfer to bowl. Cool slightly.
Add chickpeas, feta and baby spinach to the bowl and mix.
Make creamy dressing: combine yoghurt, juice and chilli sauce. Divide salad between plates and drizzle with yoghurt dressing.
Sprinkle with cranberries and serve.
Serve & Enjoy!