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Pop the tomatoes in a roasting tin and generously drizzle over olive oil and salt. Roast in the oven at 200C for about 20-25 minutes until popping open.
Meanwhile, in a food processor, whizz up the feta, yoghurt and garlic with a bit of salt (the feta is salty so don't be too liberal).
When the tomatoes are out, stir through tour drained chickpeas and leave to cool just slightly.
Swirl the whipped feta on a plate, creating a well for the tomatoes and chickpeas to sit in. Drizzle over all of the juices and top with basil and pepper.