How to Make It
Preheat oven to 425°F. Toss squash, chickpeas, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon each of the sumac and pepper in a large bowl. Spread in a single layer on an aluminum foil-lined rimmed baking sheet. Bake until squash is tender, 25 to 30 minutes. Cool completely, about 30 minutes.
Whisk together lemon juice, molasses, garlic, and remaining 4 tablespoons oil, ½ teaspoon each salt and sumac, and ¼ teaspoon pepper in a large bowl. Add lettuce, radishes, pomegranate arils, squash, and chickpeas; toss gently to coat. Transfer salad to a serving platter, and garnish with mint.