Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut into bite sized pieces.
In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Dressing
In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad.
Cover the salad and place in the fridge at least 1 hour, serve cold.