Combine canned green beans, navy beans, red kidney beans, and chickpeas with their liquid in a saucepan.

Bring to a boil over medium heat for approximately one minute.

Strain the liquid from the beans and chickpeas.

Transfer the strained beans and peas into a large salad bowl.

Slice the knackwurst sausage into 1/4 inch thick slices.

Quarter each slice of sausage.

Add the quartered sausage pieces to the salad.

Add the sliced scallions and salt to the salad.

In a blender, combine olive oil, white wine vinegar, minced garlic, and chopped parsley leaves.

Blend until the parsley is finely chopped and the dressing is emulsified, approximately 30 seconds.

Pour the dressing over the salad.

Gently but thoroughly mix all the ingredients together.

Chill the salad in the refrigerator for several hours (or overnight) to allow the flavors to meld before serving.