Fill a large pot with water and set it over high heat to boil.

While the water heats, cut the halloumi into 1/2-inch cubes, thinly slice the red onion, zest and juice the lemon, and chop the parsley.

When the water comes to a full boil, add 1 1/2 teaspoons kosher salt.

Add the fusilli to the boiling water and stir well so it does not stick together.

Cook the pasta until it is tender but still a little firm in the center, following the package time, usually 10 to 12 minutes.

While the pasta cooks, set a large skillet over medium heat and add 1 tablespoon of the olive oil.

Put the halloumi cubes into the skillet in a single layer.

Cook the halloumi for 2 to 3 minutes, until the bottoms are deep golden.

Turn the halloumi and cook for 2 to 3 minutes more, until the second side is golden. Transfer the halloumi to a plate.

Add the remaining 2 tablespoons olive oil to the same skillet. Add the sliced red onion and a small pinch of salt.

Cook the onion for 4 to 5 minutes, stirring now and then, until it softens and starts to brown at the edges.

Add the drained chickpeas and the harissa paste to the skillet.