In a cast-iron skillet over medium heat, pour in ¼ cup of olive oil and add the drained chickpeas along with a sprinkle of harissa. Sauté for about 5 minutes, stirring occasionally until the chickpeas are heated through and slightly golden. Remove from heat, cover the skillet, and let the mixture sit for a few minutes.

While the chickpeas are cooling, chop the mini cucumbers, celery, multi-colored carrots, red onions, radishes, and green olives in a large mixing bowl. Add in the sweet Dole Sunshine dates, green onions, fresh lemon thyme, and fragrant basil. Toss together until well combined.

Once the chickpea mixture has cooled, add it to the bowl of chopped vegetables, scraping every bit of the oil and spice mixture. Gently toss together with a wooden spoon or spatula.

Drizzle the salad with the remaining olive oil and freshly squeezed lemon juice, then toss thoroughly to ensure every bite is coated.

Cover the salad with plastic wrap and refrigerate for at least one hour before serving to deepen the flavors.