Preheat a chargrill pan over high heat. Combine the oil and garlic in a small bowl. Season with salt and pepper. Toss the capsicum and asparagus in half the oil mixture. Cook on chargrill, turning, for 3 to 4 minutes or until lightly charred and just tender. Transfer to a plate and cover to keep warm.
Toss the zucchini in the remaining oil mixture. Cook zucchini ribbons on chargrill, tossing, for 2 to 3 minutes or until lightly charred and just tender. Transfer to a plate and cover to keep warm.
Cook the haloumi slices on chargrill for 1 to 2 minutes each side or until lightly charred. Combine the grilled vegetables, haloumi and chickpeas in a large bowl. Drizzle with the lemon juice. Toss gently to combine. Serve salad with lemon wedges on the side.
Use a vegetable peeler to cut the zucchini into long, thin ribbons.