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In a small bowl combine the onion, vinegar, and lemon juice and let marinate while you cook the pasta.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain the pasta in a colander, place in a large bowl, and add a splash of olive oil to stop it from sticking together.
Add the chickpeas, salami, pepperoncini, fontina, radicchio, and parsley to the pasta and toss to combine.
Whisk the ½ cup olive oil, honey, mustard, thyme, and salt into the onion-vinegar mixture and season with pepper. Pour over the pasta and toss to combine.
Serve the pasta on a platter and season with some cranks of pepper.