Prepare all fresh ingredients by halving cherry tomatoes, slicing red onion, chopping chives, and slicing basil leaves. Drain and rinse marinated artichoke hearts and rinse chickpeas.

In a medium bowl, whisk together olive oil, red wine vinegar, garlic powder, dried parsley, and salt until combined.

In a large mixing bowl, combine all prepared vegetables, artichokes, chickpeas, and capers. Pour vinaigrette over the mixture and gently toss to coat.

Serve immediately as a side dish or main course. For enhanced flavor, chill the salad for 1-2 hours before serving.