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1
Bring 1 1/2 inches water to a boil in a pan over medium heat; place a steaming basket over the boiling water and add the green beans.
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2
Cover and steam until the beans are still crisp-tender with a little bite, but have lost all rawness (if the beans are slim and tender, this should be 3-4 minutes; fatter beans can take 10-12 minutes).
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3
Remove steamer from the pot, reserving the steaming water; rinse the green beans under cold water; drain well, transfer beans to a bowl.
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4
Repeat the same process with the lima beans over the same water, steaming for about 10 minutes; once they are cooked, rinse with cold water, drain, and combine with the green beans.
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5
Repeat the same process with the carrots, again using the same steaming water, steaming for 1 minute; rinse, drain, and add to the beans in the bowl.
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6
Leaving the cover off the steaming pot, remove the steamer, and raise the heat to a hard boil; cook to reduce the steaming liquid to 1 tablespoon or less (6-8 minutes); watch closely so you dont scorch the liquid.
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7
While the steaming liquid is reducing add the chickpeas, celery, and red onion to the bean mixture, along with salt and pepper to taste.
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8
Squeeze the first lemon into the salad through a strainer (to catch the seeds); if its not very juicy, squeeze in the juice of the second lemon.
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9
Stir in the mixed parsley and the oil.
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10
Add the reduced steaming liquid and stir to blend.
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11
Refrigerate for at least 2 hours; overnight is better.
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12
Before serving, bring to room temperature, taste, and if necessary, reseason.
