Method:
1 Cut the skins from the sausages, remove the sausage meat and roll into balls, spread the breadcrumbs across a plate. Coat the balls in breadcrumbs.
2 Heat oil in a frying pan over medium heat, cook the chicken balls for 5-6 minutes, turning to brown all over.
3 Heat another frying pan over medium heat, add the harrissa paste, cook stirring for 1 minute, deglaze the pan with the vinegar, set aside to cool. Combine the mayonnaise, lime juice, coriander and white onion and parsley in a bowl. Stir in the harrisa mixture.
4 Combine chickpeas, mustard, dill and capers in a bowl, season to taste and drizzle with a little vinegar and olive oil.
5 Spread mayonnaise on the base of a serving plate and top with the meatballs, spoon the chickpeas around the plate, serve