Lebanese garbanzos

this calls for fava beans, but every time I buy them and cook them they smell a little funny and never get fully soft, so I just use chick peas and everything works out fine. So use what you want.

2 cups beans (I just use a can of chickpeas) can also be fava or broad beans

2 garlic cloves crushed and finely chopped

1 teaspoon salt

1/2 cup lemon juice

1/4 cup oil

1/2 cup cut up parsley

green onion

in bowl combine everything after beans are cooked. I like my beans to still be hot, though.