Fill a medium bowl with ice and water. Bring a pot of salted water to a boil over high. Add the green beans, and cook until crisp-tender and bright green, about 4 minutes. Plunge into the ice water using a slotted spoon or tongs. Let stand until thoroughly chilled, about 5 minutes. Remove the green beans, and pat dry with a paper towel. Cut into 1-inch pieces, and place in a large bowl.

Add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans. Set aside while you prepare the vinaigrette.

Whisk together the vinegar, honey, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil, whisking constantly, until emulsified. Drizzle the vinaigrette over the vegetables, and toss to coat. Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally. Toss with the basil and thyme just before serving. Serve the salad chilled or at room temperature.