1 pound ripe tomatoes
1 medium cucumber, peeled and diced
1/4 cup chopped red onions
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh mint
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
1 small garlic clove, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (15 - 19 ounce) can chick peas, rinsed and drained
12 or 15 ounce fresh spinach fettuccine or linguine, broken in half
Blanch tomatoes in boiling water for 20 seconds or until skin begins to wrinkle.
Cool in bowl of cold water and slip off skins.
Coarsely chop tomatoes and place in salad bowl.
Add cucumbers, onions, dill, mint, oil, vinegar, garlic, pepper and salt to the tomatoes and mix well.
Stir in the chick peas.
Cover and let stand at room temperature for 10 minutes.
Cook pasta to al dente stage (or desired doneness) and add to chick-pea mixture.