Fresh Tuscan Artichoke Tomato Salad with Chickpeas and Herbs - Recipes by Lena

Ingredients

• 10 ounces cherry tomatoes, cut in half
• ½ medium red onion, thinly sliced
• 1 12-ounce jar of marinated artichoke hearts, strained from water/marinade
• 1 15-ounce can of cooked chickpeas, strained, rinsed, and dried (about 1 ½ cups cooked chickpeas)
• 2 tablespoons fresh basil, cut into thin strips
• 2 tablespoons fresh chives, finely diced
• 1 tablespoon capers
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried parsley
• ¼-½ teaspoon salt, to taste
• ½ teaspoon garlic powder or 1 garlic clove, finely minced
• ¼ teaspoon ground black pepper