Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Mix with vinegar, salt, mustard and honey. Fold in the oil.
Cook the pasta in boiling salted water according to the instructions on the packet. Wash and halve the tomatoes. Peel onions and cut into thin strips. Crumble feta with a fork. Wash coriander, shake dry, pluck off leaves and chop finely. Cut the avocado in half lengthwise, remove the core. Remove the flesh from the skin with a spoon and cut into slices. Put the chickpeas in a sieve, rinse and drain.
Drain the pasta, rinse with cold water and drain well. Mix with the remaining prepared ingredients and the honey marinade. Season salad with salt and pepper.