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Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the chickpeas along with olive oil, cumin, and onion salt. Toss until chickpeas are evenly coated, and then bake for 25-30 minutes or until chickpeas are crispy and golden.
Prepare the hot honey halloumi by heating up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 2-3 minutes on each side until halloumi is golden brown. Set aside to let cool slightly, and then chop up into bite-sized pieces.
While chickpeas are roasting, prepare the dressing. Add sliced scallions, chopped mint, chopped garlic, crushed red pepper, and sumac to a small bowl. Heat up the olive oil on medium heat until it starts to sizzle, but not smoke. Pour it over the bowl of scallions and mint, add in the red wine vinegar, and mix together. Let sit for at least 10 minutes.
When chickpeas are ready, add to a big bowl along with chopped halloumi, peaches, tomato, and avocado. Add the dressing, and toss. Serve immediately, or refrigerate and save for later!