Begin by halving the cherry tomatoes and placing them in a large bowl. Thinly slice the red onion and chop the fresh chives into small pieces. Next, slice the basil leaves into strips, being careful not to bruise them. Don’t forget to drain and rinse the marinated artichoke hearts and chickpeas thoroughly before drying them with a paper towel.

In a separate mixing bowl, whisk together olive oil, red wine vinegar, dried parsley, and a sprinkle of salt and pepper. If you love garlic, add garlic powder for additional flavor and continue whisking until well combined.

In the same large bowl, add the halved cherry tomatoes, sliced red onion, chopped chives, basil strips, marinated artichoke hearts, rinsed chickpeas, and capers. Pour the vinaigrette over the top and toss to coat evenly.

Serve immediately or cover and chill in the refrigerator for 1-2 hours to enhance flavors.