Ingredients
3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
Combine 3 tablespoons red wine vinegar,2 teaspoons extra-virgin olive oil,
1 teaspoon dried oregano ,1/4 teaspoon salt ,1/4 teaspoon black pepper
2 garlic cloves, minced ,in a bowl; stir well with a whisk.
Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.
