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Add the onions, lemon zest and juice, syrup, oil, red pepper flakes, and a generous pinch of salt to a large mixing bowl. With clean hands, massage the ingredients into the onions to until softened, then set aside for 5-10 minutes to chop up the remainder of your salad ingredients.
When ready, add the beans, bell pepper, olives, artichoke hearts, peppers, parsley and basil to the mixing bowl.
To a blender cup, add the garlic, lemon, oil, maple syrup, mustard, and a generous pinch of salt. Blend on high until the mixture is smooth and creamy. Add the basil and chives, then blend again until the herbs are minced and the dressing is smooth.
Pour the dressing over the bean salad and give everything a good mix to combine. Cover and allow the salad to marinate in the fridge for at least 30 minutes to give the beans time to absorb the flavor.
Give the salad a good mix before serving. To assemble a mezze plate, cut or prepare the suggested ingredients. Arrange the vegetables on a plate with a spread for dipping, a generous portion of the bean salad, and pita. Then enjoy!