Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!
I prefer to serve this salad after it's been in the fridge for a while, so that it marinates in the dressing and gets cold. But it can be served immediately. This will last in the fridge for up to 5 days.