Greek Spaghetti Squash Salad

Here is a recipe I found for a delicous very low calorie salad.  (125 calories per cup)  We ate it as a meal but would be great paired with ribs or chicken.

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 (I normally cut in half take out the seeds, poke a few holes in the skin, and cook for 45 min at 375 in the oven on a cookie sheet with olive oil lightly spread on it.  Then use a fork to pull out the spaghetti squash.  Also very good with spaghetti sauce and meatballs)

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

Preparation

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.