In a large pot of boiling water, cook noodles for 8 minutes. Once completed remove the noodles to a bowl of ice water and allow pasta to cool. In a heated skillet, add olive oil and fry onion until it becomes golden brown. Add garlic, artichoke, Kalamata olives, chickpeas and olives until a uniform mixture is achieved. Add white wine and lemon juice, salt and pepper. Toss in cooled pasta and parsley. Mix and serve.