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Combine the sliced red onion, lemon zest and juice, maple syrup, olive oil, red pepper flakes, and a pinch of salt in a large bowl. Let sit for 5 minutes to marinate.
Add the drained and rinsed beans, chickpeas, diced bell pepper, chopped olives, artichoke hearts, sliced peperoncini, minced parsley, and basil leaves. Toss to combine.
In a small food processor or blender, combine the garlic, lemon juice and zest, olive oil, maple syrup, dijon, basil, and chives. Blend until smooth and creamy.
Drizzle the chive basil dressing over the bean salad and toss to coat. Taste and adjust seasoning as needed.
Serve the marinated bean salad with suggested accompaniments like cucumber, tomato, gherkins, pita, and any dip of your choice.