Halve the cherry tomatoes, slice the red onion, and chop the chives. Tear the basil leaves and drain and rinse the artichoke hearts.

In a colander, strain and rinse the chickpeas under cold water. Pat them dry with a paper towel.

In a mixing bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, and black pepper to create the vinaigrette.

In a large bowl, mix cherry tomatoes, red onion, artichokes, chickpeas, and capers. Drizzle the vinaigrette and toss to coat.

Serve immediately or let chill in the refrigerator for 1-2 hours before serving.