Begin by washing the cherry tomatoes thoroughly under cold water. Using a sharp knife, halve each tomato to release its sweet juices, and watch them shine in their vibrant red color. Set them aside in a large mixing bowl.

Next, thinly slice the red onion and chop the chives and fresh basil. Use a chiffonade technique for the basil. This should take around 3 minutes.

Drain the marinated artichoke hearts, allowing excess liquid to drip off. Rinse and dry the chickpeas. Combine the artichokes and chickpeas in the bowl.

In a separate small bowl, whisk together olive oil, red wine vinegar, garlic powder, dried parsley, salt, and black pepper. Whisk until emulsified, about 1-2 minutes.

Pour the vinaigrette over the salad ingredients in the large bowl. Gently toss the salad with a spatula for about 1 minute.

Taste your salad and adjust the seasoning if desired. Let it chill in the refrigerator for 1-2 hours before serving.