Begin by halving the cherry tomatoes and placing them into a large mixing bowl. Next, thinly slice the red onion and chop the fresh chives, adding them to the bowl. Strain the marinated artichoke hearts thoroughly, rinse the canned chickpeas, and dry them with a kitchen towel.

In a separate mixing bowl, whisk together ¼ cup of extra virgin olive oil and 2 tablespoons of red wine vinegar until blended. Add 1 teaspoon of dried parsley, a pinch of salt, ½ teaspoon of garlic powder, and black pepper to taste. Whisk again until the vinaigrette is well combined.

In the large bowl with your chopped veggies, add the strained artichoke hearts, drained chickpeas, and optional capers. Drizzle the prepared vinaigrette over the mixture and toss everything gently until all ingredients are evenly coated.

You can enjoy your Tuscan Artichoke Tomato Salad immediately or cover it with plastic wrap and chill in the refrigerator for 1 to 2 hours to deepen the flavors.