Slice the green onions very very thin. Wash the mung beans well to remove any impurities. Place beans in a pot, cover with cold water, and bring to a boil. Reduce heat, cover pot, and cook over medium heat for 30 to 45 minutes or until mung beans are tender. Skim off any scum that appears and discard.

Drain the beans and place in a large serving bowl. Combine the cooked mung beans, onions or garlic, parsley, Aleppo pepper, salt to taste, and lemon juice. Adjust seasoning if needed. Sprinkle the pomegranate seeds, if using, over the salad, chill and serve.