Drain and rinse chickpeas in strainer. Rub dry between two large dishtowels and uncover, allowing to air-dry for 15–20 minutes. Remove any chickpea skins that come off while drying.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place chickpeas into a disposable baking pan and toss with olive oil and salt until well coated.

Place mushroom slices in a separate baking pan and toss with olive oil and seasonings.

Spread both the chickpeas and mushrooms out on their respective baking pans. Place the mushrooms on the lower rack of the oven and the chickpeas on the center rack. Roast for 20 minutes.

Remove the mushrooms from the oven. Sprinkle with lemon juice, tossing to coat. Transfer to a small bowl and set aside. Roast chickpeas for an additional 10 minutes and remove from oven, sprinkling with za’atar, cumin, black pepper, and additional salt, then tossing to coat. Set aside.

While the vegetables are roasting, combine all dressing ingredients and whisk until combined.

During the last 10 minutes of roasting time, heat a lightly greased medium-sized frying pan. Place halloumi cubes into the pan and heat over a medium-low heat until browned and crispy. Flip over and fry until the other side is browned and cheese is beginning to melt slightly.

Lightly toast the wraps in a 400 degrees Fahrenheit (200 degrees Celsius) oven for five to seven minutes. Place the wraps on separate plates and lightly drizzle each one with about one teaspoon of dressing.

Divide the salad components among the four plates and top with additional dressing. Serve immediately.