Blanch green beans, and place in a large bowl. Rinse kidney beans, white beans and chick peas under cold water. Pat dry with paper towel. Add to the green beans. Drain tuna in oil. Flake tuna with a fork, then add to the bean salad. Add parsley leaves. Toss salad with olive oil, lemon rind, salt, cracked black pepper and lemon juice. Place in an airtight container and serve at lunch time or as a light dinner.