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Add oil, garlic, cumin, harissa and chickpeas to a large pan and let it sizzle for a few minutes. Then add sesame seeds. Turn down the heat to minimum while you prepare the rest of the ingredients.
Chop dill and mint and place half of it in your serving bowl. Leave the rest on the cutting board.
Slice the celery finely and chop cucumber, lettuce, persimmon into bite-size pieces. Squeeze over ½ lemon and toss together with the herbs.
Add the yogurt to the bowl with herbs, stir together and then swoosh it up around the edges.
Add the cucumber salad over the yogurt.
Top with the spicy chickpeas and drizzle any leftover harissa oil.