PREHEAT: Position a rack in the center of the oven and preheat the oven to 400℉. Line a baking sheet pan with foil. Place chickpeas in a medium bowl, atoss with olive oil, 1½ tsp sumac, hot paprika, kosher salt, and add a few cracks of pepper. Toss to ensure all the chickpeas are evenly covered with spices. 

ROAST: Spread chickpeas out on the prepared baking sheet in a single layer. Bake for 20-30 minutes, tossing around the halfway mark, until they are crisp. Let them cool completely.

COUSCOUS: While the chickpeas are roasting, prepare the couscous. Add 1 tablespoon of olive oil to a medium saucepan over medium heat. When the oil is shimmering, add the couscous and toast, stirring often until the couscous is golden, about 1-2 minutes. Then, add water and cook according to package directions, typically couscous takes 7-10 minutes based on the size. Drain, but do not rinse. Allow the couscous to cool slightly before tossing in the salad.

HALLOUMI: Heat a skillet over medium heat. Add a drizzle of oil. Add the halloumi pieces and cook on each side for roughly 1-2 minutes or until they start to get golden. Then, drizzle with hot honey and sprinkle with a pinch of Aleppo pepper. Remove to a plate and let cool.

DRESSING: In a mason jar, combine the lemon juice, honey, wine vinegar, olive oil, dried mint, ½ teaspoon sumac, garlic powder, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Place a lid on too and shake to combine,

ASSEMBLE: When you’re ready to serve, combine couscous with the dressing in a large salad bowl. This will help loosen up the couscous. Add the chopped cucumbers, red onions, bell peppers, cilantro, basil and the prepared halloumi. Give the salad a good toss. Refrigerate until you're ready to serve. Then add in the prepared chickpeas. Taste and adjust seasonings as desired. Enjoy!