Prep all fresh ingredients: halve cherry tomatoes, thinly slice the red onion, chop chives, and slice basil into strips. Rinse and pat dry the chickpeas and strain the artichoke hearts.

In a mixing bowl, whisk together the vinaigrette ingredients: olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper until emulsified.

In a large bowl, combine the cherry tomatoes, red onion, marinated artichoke hearts, chickpeas, capers, and herbs. Drizzle the vinaigrette over and toss gently.

Transfer the salad to a serving bowl and serve immediately or chill for 1-2 hours before serving.