Wash and halve the cherry tomatoes, thinly slice the red onion, cut basil leaves into strips, and finely chop chives.

Strain the marinated artichoke hearts and rinse them under cold water, then pat dry.

Rinse the chickpeas under cool water and pat them dry.

In a bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, and pepper.

In a large bowl, combine cherry tomatoes, red onion, artichokes, chickpeas, basil, chives, and capers, then toss with the dressing.

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