Drain and rinse the chickpeas, then spread them on a clean towel and pat completely dry. Wet chickpeas will steam instead of crisping in the skillet, and can spit hot oil when they hit the pan.

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 2 to 3 tbsp water until smooth and pourable. Set aside.

Heat 2 tbsp olive oil in a 12-inch / 30 cm nonstick skillet over medium-high heat. Add the chickpeas in a single layer and cook for 8 to 10 minutes, shaking the pan occasionally, until the skins split and turn golden and crisp.

Sprinkle the cumin, smoked paprika, garlic powder, salt, and pepper over the chickpeas. Toss to coat and cook for 1 more minute until fragrant. Transfer to a plate.

Wipe out the skillet and add the remaining 1 tbsp olive oil over medium heat. Add the halloumi cubes in a single layer, leaving space between pieces so they brown instead of steam.

Cook the halloumi for 2 to 3 minutes per side, until golden and slightly crisp on the outside. Remove from heat right away, halloumi turns rubbery if it sits too long in a hot pan.

Divide the baby spinach among 4 bowls. Top with the cherry tomatoes, cucumber, and red onion.

Add the crispy chickpeas and pan-fried halloumi over the vegetables.

Drizzle with the lemon-tahini dressing and scatter the parsley and pumpkin seeds on top. Serve right away while the halloumi is still warm.