Halve the cherry tomatoes and place them in a large mixing bowl. Thinly slice the red onion, and chop the fresh chives, adding them to the bowl with the tomatoes. Rinse the marinated artichoke hearts and cooked chickpeas under cold water, then drain them well before combining all ingredients.

In a separate medium bowl, whisk together olive oil and red wine vinegar. Add dried parsley, salt, black pepper to taste, and garlic powder. Continue whisking until emulsified.

Add the prepared vegetables, artichoke hearts, and drained chickpeas into the large mixing bowl. If using capers, sprinkle them in now. Pour the vinaigrette over the mix, ensuring all ingredients are coated.

Gently stir the salad ingredients together using a large spoon, keeping the tomatoes and chickpeas intact. Mix until everything is evenly coated with the vinaigrette.

Serve immediately for best results, or chill in the refrigerator for 1 to 2 hours to let the flavors meld.