Begin by halving the cherry tomatoes and placing them into a large mixing bowl. Slice the red onion and chop the chives, adding them to the tomatoes. Slice the basil into strips and incorporate into the bowl.

Strain and rinse the marinated artichoke hearts and chickpeas under cold water, then pat dry.

In a small bowl, combine the olive oil, red wine vinegar, dried parsley, garlic powder, salt, and black pepper. Whisk until well blended and emulsified.

In the large mixing bowl, add the strained artichokes and chickpeas along with capers. Pour the vinaigrette over and toss gently until coated.

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