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Heat olive oil in a Dutch oven. Add yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until vegetables are golden, about 10 minutes. Add drained chickpeas, herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce heat and simmer over moderately low until chickpeas are tender, about 1 ½ hours. Add a large pinch of salt and pepper and cook chickpeas for 10 minutes longer. Remove from heat and cool for 15 minutes, then drain chickpeas. Discard herb sprigs, onion, carrots and celery.
Meanwhile, place red onion and vinegar in a large bowl and soak for 15 minutes. Drain, discarding vinegar. Return onion to bowl and add diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add chickpeas and olive oil; season with salt and pepper. Fold in parsley and serve.