Drain the soaked chickpeas and rinse under cold water. Put in a large saucepan with 2 litres of water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum as it builds up.
Cook for 1-2 hours until soft and tender. Remove from the heat and drain. Season and set aside.
Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and ppper into a small mixing bowl. Stir well then add the rest of the ingredients. Taste for seasoning then eat at room temperature or chill until ready to serve.