Rinse and thoroughly drain the canned chickpeas and cannellini beans. If using fresh green beans, blanch them in boiling water for 2-3 minutes until tender-crisp, then immediately transfer to an ice bath to stop cooking. Drain well. If using frozen green beans, thaw and drain any excess water.

Dice the cucumber. Halve the cherry tomatoes. Thinly slice or finely dice the red onion. Pit and halve the Kalamata olives. Roughly chop the fresh parsley and dill.

In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined and emulsified.

In a large mixing bowl, combine the rinsed chickpeas, cannellini beans, prepared green beans, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, chopped parsley, and chopped dill.

Pour the prepared dressing over the bean and vegetable mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are evenly coated.

For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. Serve chilled as a refreshing main or side dish.