Soak chickpeas in water overnight. Place chickpeas in a saucepan and cover with water. Bring to a boil and cook until soft and tender, approximately 1 hour.
To prepare vinaigrette, blend together, garlic, red pepper, olive oil, white vinegar, salt and pepper. If sauce is too thick stir in 2 tablespoons water.
Combine chickpeas with tomatoes, onion, hard boiled eggs and vinaigrette.
Serve and garnish with chopped parsley.