Drain the chickpeas and boil them in plenty of water until tender, about 45 minutes to 1 hour. Drain in a colander.
While the chickpeas are boiling, make a little marinade for the courgettes with
Mix the Harissa and sundried tomato pesto together, adding a little olive oil to the paste as you do this to make the paste nice and gloopy. Put the chickpeas in a large mixing bowl and add the salt, the softened Harissa paste, lemon juice, olive oil and paprika and mix together well with a wooden spoon. Add the courgettes with all their juices and the herbs.