Begin by preparing your fresh ingredients for the Tuscan Artichoke Tomato Salad. Halve the cherry tomatoes and place them in a large mixing bowl. Thinly slice the red onion, chop the chives and fresh basil, and drain the marinated artichoke hearts, ensuring minimal moisture. Rinse and dry the chickpeas thoroughly.

In a small mixing bowl, whisk together ¼ cup of olive oil and 2 tablespoons of red wine vinegar until well combined. Add ½ teaspoon of garlic powder, 1 teaspoon of dried parsley, and season generously with salt and black pepper.

Add the prepped cherry tomatoes, sliced red onion, chopped chives, basil, drained artichoke hearts, chickpeas, and a handful of capers into the large mixing bowl. Gently mix these vibrant ingredients until evenly distributed.

Slowly drizzle the prepared vinaigrette over the combined ingredients in the bowl. Toss gently but thoroughly until each component is well-coated with the dressing.

You can serve the salad immediately or let it chill in the refrigerator for 1-2 hours. Allowing it to marinate will deepen the flavors.