8–10 cherry tomatoes, halved
finely chopped flatleaf parsley or coriander
1 courgette, halved lengthways and sliced
½ lemon, juice only
½ red onion, thinly sliced
400g tin chickpeas, drained and rinsed
salt and freshly ground black pepper
2 tbsp harissa paste
2 tbsp olive oil
6 tbsp plain yoghurt