In a cast iron skillet, heat ¼ cup of olive oil over medium heat until shimmering. Once hot, add the drained garbanzo beans and 1 tablespoon of harissa, stirring to coat. Sauté for about 5 minutes, allowing the beans to absorb the flavors, then cover the skillet to let them steam slightly, enhancing their tenderness.

While the beans are cooking, take a large mixing bowl and chop the mini cucumbers, celery, carrots, red onions, green olives, Dole Sunshine dates, and green onions into bite-sized pieces. Add fresh lemon thyme and basil for a burst of flavor. Toss everything together gently to combine, making sure the colors are vibrant and visually appealing.

Once the garbanzo beans are cooked, carefully remove the skillet from heat and scrape all the flavorful oil and spices into the salad bowl. Stir everything together, ensuring the beans are well-distributed among the fresh vegetables for balanced flavor.

Drizzle the remaining olive oil and freshly squeezed lemon juice over the vibrant salad. Toss the mixture once more to ensure every component is dressed evenly. Cover the salad and refrigerate for about an hour.

After chilling, give the salad a final gentle toss. Taste and adjust the seasoning with sea salt and coarse ground pepper if needed. Serve it chilled as a refreshing side dish or a light meal.