Start with the dressing: Cover the pitted dates with 2 cups of boiling water for 15 minutes if they are not already soft. Prep the salad while those soften up.
Chop the sourdough bread into small cubes and toss into a skillet with a tsp of butter. Toss until crispy!
Simply rinse and drain the chickpeas and prep the fruit and veggies.
Add all of the salad ingredients to a large bowl and lightly toss.
The dates should be ready! Scoop out ¼ cup (60 ml) of the boiling water and drain the rest. Add the ¼ cup water, dates and all dressing ingredients to a blender or food processor and blend until smooth. This will last for a week in the fridge. Taste test and adjust as needed.