First, make some lemon zest from the skin of the whole lemon that you will also use to make the lemon juice. It is easier to zest the lemon when it is whole. Then you can slice the lemon and use it for the juice.

In a medium pot with tight fitting lid, boil some water with a couple pinches of salt. Simultaneously prepare a medium mixing bowl filled halfway with ice water. Place the trimmed beans in the boiling water, cover, and cook for about 2 minutes, until they turn bright green.

Strain the cooked beans and place immediately into the ice water to cool. They should come out perfectly al dente if you follow this procedure.

Pat dry the cooked and cooled beans and set aside. In a medium mixing bowl, or the ice water bowl, dried off, place the lemon juice, olive oil, garlic powder, and honey and mix into an emulsified dressing.

Add the green beans and mix, then add the chia seeds and blend in. Add salt and pepper to desired taste. Serve on a platter or individual plates and sprinkle the lemon zest on top before serving.