Chickpea and Green Bean Salad

I almost missed the last of the radishes at the Farmer's Market, but I managed to snag a bunch, and everything else was there. This is a great side salad that could be part of a vegetarian dinner, in that it is quite substantial.
 1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water 
Salt to taste
 1/2-3/4 pound green beans, ends trimmed (I used the higher end)
1/4 cup chopped fresh parsley
2 tablespoons chopped chives, or 3 or 4 scallions, chopped
4 radishes, sliced
1/4 cup light mayonnaise, thinned with some chickpea cooking water--you could use yogurt
1 clove of garlic, minced into a paste
 Lemon juice as desired

1. Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1 1/2 to 2 hours, until tender. 2. Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside. 3. Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.