Soak the chickpeas overnight in plenty of cold water then drain and rinse and put into a large saucepan.Cover with water at least 4cm over. Bring to the boil then reduce the heat to a rapid simmer.
Cook for 1-2 hours until tender but not too soft. Drain well then rinse under hot water,
Heat the olive oil in a saucepan and add the chilli, garlic and onions. Cook over a high heat for 5 mins, stirring often.
Add the vinegar and boil for about 2 mins until it has evaporated.
Put the chickpeas and the onion mix in a large bowl then add all the other ingredients and mix well. Leave to sit for 15 minutes then stir and check seasoning before serving.