Preheat the oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
In a small bowl, mix together the smoked paprika, garlic powder, turmeric, za’atar and red pepper flakes, if using.
Add the drained and dried chickpeas to the prepared baking sheet, season with 1/2 tsp salt, half of the spice blend, and drizzle with olive oil. Toss to coat. Transfer the baking sheet to the oven and roast for 20-25 minutes until the chickpeas are golden and crisp. Set aside until you’re ready to serve.
For the lamb, heat a large skillet over medium-high heat. Coat the pan with olive oil. Once hot, add in the lamb and shallot, breaking up the lamb with a wooden spoon. Continue to cook for about 7 minutes, or until the meat is no longer pink. Drain off the excess fat and transfer the skillet of lamb back to the heat.
To the skillet, add in harissa, remaining spice blend, and 1 1/2 tsp salt. Stir to combine so that the meat is evenly coated. Cook, allowing the harissa to reduce a bit and the spices to toast, about 2-3 minutes, until you start to get a bit of a char. Reduce heat to low, stirring occasionally, to keep warm while you prepare the salad.