Begin by cooking pasta as directed on package, for al dente. Allow to cool before continuing with the recipe.
While pasta cooks, halve tomatoes, quarter and slice cucumbers, and chop shallots. Add these ingredients to a large bowl with chopped fresh parsley, dill and thyme.
Drain and rinse the chickpeas, and add to the bowl along with the pine nuts and cooled pasta.
In a small bowl or shaker bottler, mix vinegar, olive oil, honey, salt and pepper; pour over the salad and toss to coat.
Serve with sliced oranges.