Bring a large pot of salted water to a boil and add the orzo. Cook according to package instructions, typically about 8-10 minutes, until al dente. Drain the orzo in a colander and return it to the pot. Stir in olive oil, lemon zest, lemon juice, and fresh basil, seasoning with salt and pepper to taste. Cover to keep warm.

Slice the halloumi cheese into ½-inch thick pieces. Heat a non-stick skillet over medium-high heat and add the halloumi slices in a single layer. Fry for about 2-3 minutes on each side until they are golden brown and crispy. Once nicely browned, remove them from the skillet and cover to keep warm.

In the same skillet you used for the halloumi, add a splash of olive oil over medium heat. Stir in the chickpeas, sprinkling with paprika and cumin, and cook for approximately 5 minutes, tossing frequently until the chickpeas are well-coated and lightly browned.

To the pan with the chickpeas, add another drizzle of olive oil, along with the chopped asparagus and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the asparagus is tender and slightly charred. Season with salt and pepper before serving.

To serve, create a base with the orzo in each bowl. Layer the sautéed chickpea-asparagus mixture over the top, and finish by arranging the crispy halloumi slices artfully. Enjoy!