Tuscan Artichoke Tomato Salad

Slice the cherry tomatoes in half and thinly slice the red onion. Chop the basil and chives, and strain the artichoke hearts, discarding the marinade. Rinse and dry the chickpeas.
Make the Vinaigrette:

In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper until well combined.
Assemble the Salad:

In a large bowl, combine the sliced tomatoes, red onion, artichokes, chickpeas, basil, chives, and capers. Drizzle with the vinaigrette and toss everything together until well coated.
Serve or Chill:

Serve the salad immediately, or for enhanced flavor, chill it in the refrigerator for 1-2 hours before serving.
Serving and Storage Tips