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Heat oil in a pan over medium heat. Once hot, add halloumi, hot honey and chilli flakes. Cook until golden brown, around 5 minutes.
Preheat oven to 200°C. Rinse and drain chickpeas and pat dry.
Add chickpeas to a prepared baking tray with oil, salt and paprika. Roast for 30 minutes until crispy.
Make dressing by mixing lemon juice, honey, extra virgin olive oil, salt and pepper together in a small bowl.
Chop cucumber, tomatoes, red onion, yellow pepper and coriander, and add to a large bowl.
Add the cooked halloumi and roasted chickpeas to the bowl.
Pour dressing over the salad and mix well.