Ingredients
- 3 tablespoons red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 3 cups cooked spaghetti squash
- 2 cups chopped tomato
- 1 cup diced cucumber
- ½ cup (2 ounces) crumbled feta cheese
- ¼ cup diced green bell pepper
- ¼ cup diced red onion
- 2 tablespoons chopped pitted kalamata olives
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
Instructions
- Combine first 6 ingredients 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.