Prep the Vegetables: Halve the cherry tomatoes and thinly slice the red onion. Chop the fresh chives and cut the basil into strips.

Strain and Rinse: Strain the marinated artichoke hearts and rinse chickpeas under cold water.

Make the Vinaigrette: Whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper until emulsified.

Combine Ingredients: In a bowl, mix all prepared vegetables, artichoke hearts, chickpeas, and capers if using.

Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine.

Serve or Chill: Serve immediately or chill for 1-2 hours before serving.