Prep the vegetables: halve cherry tomatoes, slice red onion, dice chives, and cut fresh basil into strips.

Prepare chickpeas: strain, rinse, and pat dry the canned chickpeas.

Make the vinaigrette: whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper.

Combine all ingredients: mix cherry tomatoes, red onion, chickpeas, artichoke hearts, capers, and vinaigrette in a large bowl.

Serve and enjoy: serve fresh, or chill in the refrigerator for 1-2 hours before serving.