In a small mixing bowl, combine the olive oil, red wine vinegar, maple syrup, garlic powder, chopped basil, oregano, salt, and pepper. Whisk until well blended and flavorful.

In a large salad bowl, add the chopped marinated artichokes, diced roasted red peppers, garbanzo beans, halved cherry tomatoes, and thinly sliced red onion.

Drizzle the prepared vinaigrette over the salad mixture. Gently toss everything together until evenly coated.

For an instant treat, serve the salad right away. Alternatively, refrigerate for up to 5 days.