3 Tbs red wine vinegar 2 tsp extra-virgin olive oil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp 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 Tbs chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
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.
Servings: 8