Start by halving the cherry tomatoes and thinly slicing the red onion. Then, chop the chives and cut the basil into strips. Strain the artichoke hearts and rinse the chickpeas, patting them dry to remove excess moisture.

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

In a large mixing bowl, add the prepared cherry tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad.

Carefully stir the ingredients together until everything is well-coated with the vinaigrette.

Enjoy your Tuscan Artichoke Tomato Salad immediately or chill it for 1-2 hours.