1Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
2Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
3In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.