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Combine the brown rice and scant 1 cup water in a medium saucepan and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and cook for 40 to 45 minutes, until the rice is tender and the water is absorbed. Fluff with a fork, then set aside to cool. You can do this ahead of time for easy meal assembly.
Preheat the oven to 400°F. Place the pumpkin and carrots in a large bowl along with the olive oil, salt, and pepper. Toss together, then place in a single layer on a rimmed baking sheet. Cover with foil or an upside-down sheet pan and roast for 25 to 30 minutes, until the vegetables are tender. Remove the cover the last 5 minutes of cooking to allow for browning. (If you want to roast the pumpkin and carrots without oil, see the Pro Tip on page 78.)
While the pumpkin and carrots are roasting, place the cabbage, arugula, scallions, chickpeas, and brown rice in a large bowl. Set aside.