Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
Stir fry for about a minute, until the garlic gives off a nutty aroma.
Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.