Drain and rinse the chickpeas and kidney beans and add them to the green beans.
Then add in the red pepper, lettuce, parsley, and green onions. Mix together.
Dressing
In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavors to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Stores in the fridge for up to 3-4 days.
Notes
You can substitute 1 cup of cooked fresh beans that have been cut into 1 inch pieces instead of canned beans in this recipe. You can also use Italian dressing instead of making your own and it tastes great too.