Begin by washing and halving the cherry tomatoes, placing them in a large mixing bowl.

Thinly slice the red onion and finely chop the fresh basil and chives, adding them to the bowl as you go.

Drain and rinse the chickpeas, ensuring they are dry before adding them in.

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

Pour the prepared vinaigrette over the chopped vegetables and chickpeas in the mixing bowl.

Add the marinated artichoke hearts and capers if using. Toss everything gently but thoroughly.

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