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Pierce potatoes all over with a fork. Place on a plate and microwave on high, turning halfway, for 8 minutes or until tender.
Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes or until crisp.
Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. Place on a baking tray. Top with chickpeas and feta. Grill for 4 minutes or until golden.
Combine tomato, coriander, preserved lemon and oil in a bowl. Season.
Top potatoes with salsa to serve.