Start by cutting the broccoli into little bite size florets and the Brussel sprouts in half. Cook them over a steam bath for 2-3 minutes, just to make them a little bit more tender and bring out their beautiful green color.
Quickly stop the cooking by plunging them in a bowl of icy cold water. Drain and set aside.
Prep the rest of the vegetables and add to a large mixing bowl, along with the cooked chickpeas.
In a separate bowl, mix the salt, pepper, lime juice, sumac, za'atar, sherry vinegar and Sambal Oelek. Whisk until well incorporated and pour over reserved salad.
Add broccoli and Brussel sprouts and toss delicately until well combined.
This salad will keep in the refrigerator for one or two days.