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To a large mixing bowl add the cannellini beans, chickpeas, capers, marinated artichoke hearts, dill, chives, oregano, fennel seeds, red pepper flakes, and lemon zest.
Grate two cloves of garlic at the very top so it is visible, then sprinkle the bowl with a generous pinch of salt.
Heat the cooking oil in a small saucepan over medium heat.
Add the shallots and allow to cook, stirring constantly for 7-8 minutes or until they become a pale golden brown color.
Use a slotted spoon to remove the shallots, leaving the hot oil in the pan.
Transfer the shallots to a paper towel lined plate, then sprinkle with salt and set aside.
Take the hot oil, and carefully pour it over the grated garlic in the mixing bowl to flash cook it.
Add the lemon juice, balsamic vinegar, maple syrup, a drizzle of your favorite extra virgin olive oil, and some black pepper to taste.
Stir everything to combine, then give the beans a taste.
Adjust with more salt, vinegar, or sweetener as needed.
Cover and place in the fridge for at least 30 minutes, then give the salad a big stir.
Scoop on to a plate or bowl and drizzle with some of the marinade that pools at the bottom.
Sprinkle with a tablespoon or more of the crispy shallots and enjoy with your favorite bread and veggies.