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Halve the cherry tomatoes, thinly slice the red onion, dice the chives, and cut the basil into thin strips. Drain the artichoke hearts.
In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to make the vinaigrette.
In a large bowl, combine the prepared tomatoes, onion, chives, basil, artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad and toss to coat evenly.
Let chill in the refrigerator for 30 minutes to enhance the flavors, or serve immediately.