Drain and rinse the canned kidney beans, black beans, and chickpeas under cold running water for about 30 seconds. Pat them dry gently with a kitchen towel.

Thinly slice the Persian cucumbers and green onions. Finely chop a handful of fresh parsley.

In a medium mixing bowl, combine olive oil, lemon juice, lemon zest, apple cider vinegar, grated garlic, and salt. Whisk until smooth.

In a large mixing bowl, combine the prepared beans, cucumbers, parsley, and green onions. Pour the dressing over and toss until coated.

Taste and adjust seasoning. Serve immediately or chill in the fridge for about 30 minutes before serving.