Preheat oven to 350 F.
Toss almonds with harissa, raz al hanout, butter and honey.
Line a cookie sheet with silpat or parchment paper and pour nuts on top of parchment, spreading the nuts in a thin layer.
Bake for 15 minutes.
Stir them and put in a single layer again and bake for another 5 minutes.
Let cool completely, stirring occasionally, before removing from tray.
Using a butter knife, slide under the nuts to remove and break them up, by hand, as they will be stuck together a little, almost like brittle.
Now, let's make the salad dressing. In a small bowl, combine pumpkin jam and lemon juice. Slowly drizzle in olive oil, while whisking constantly. Add salt and pepper and whisk again.
In a large bowl, combine chickpeas, pomegranate seeds, apple, pumpkin seeds, carrots and a few tablespoons of the roasted nuts/almond brittle. Mix thoroughly.
Add the mint and mix again to combine.
This can be done in a large batch and kept in the refrigerator.
To make salad, combine 2 cups of chickpea mix with 1 cup of firmly packed spinach leaves and 1 tablespoon of the salad dressing (or more, according to preference) and toss.
Serve with crackers.