In a large mixing bowl, combine the creamy butter beans, sliced pickled red onion, chopped olives, diced roasted red pepper, and quartered artichoke hearts. Add freshly chopped dill and parsley along with lemon zest and a pinch of salt. Stir to distribute flavors.

In a small saucepan, combine lemon juice, olive oil, honey, minced garlic, red pepper flakes, cumin, and cayenne pepper. Warm over medium heat until bubbling gently, about 3-4 minutes.

Pour the warm marinade over the bean mixture. Gently toss with a spatula until everything is well-coated.

Cover with plastic wrap or a lid and let marinate at room temperature for at least 10 minutes, ideally 30 minutes in the refrigerator.

After marination, give the salad a final gentle toss and serve cold or atop toasted sourdough bread.