Best served cold.
You need: 1/4 cup uncooked pasta (not spaghetti); 3/4 cup diced cucumber, 1 cup diced tomatoes, 1 cup boiled chickpeas (or 1 can);
For the dressing: 1/4 cup red wine vinegar, 1/4 cup olive oil; salt, pepper, paprika, and crushed red pepper to taste.
How to: Cook the pasta and drain. Place in a bowl with cucumber, chickpeas, and tomatoes. Mix well, but gently. Place all the ingredients for dressing in a bowl and stir well, or blend together. Blending will work best, but is not necessary. Pour over the salad and mix gently. Chill thoroughly before eating.