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Preheat oven to 425 F. Add sweet potatoes and chickpeas to a parchment lined baking sheet, and toss in 1 ½ tbsp olive oil, onion salt, and smoked paprika. Bake for 25 minutes, tossing halfway, until chickpeas are crispy and sweet potatoes are soft on the side and crispy on the outside.
While the sweet potatoes and chickpeas are roasting, prepare the halloumi. Heat up 1 tbsp olive oil in a large skillet on medium heat. Add the halloumi, 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.
Prepare the dressing by whisking together Dijon mustard, hot honey, garlic, apple cider vinegar, olive oil, and a pinch of salt and pepper in a small bowl or jar until smooth.
Add Brussels sprouts, cooked chickpeas and sweet potatoes, chopped halloumi, apple, and red onion to a large bowl. Toss in the dressing, add another pinch of salt and pepper, and serve!