Tunisian Potato, Cauliflower and Chickpea Salad

Description
Tunisian Potato, Cauliflower and Chickpea Salad

Ingredients
drained or cayenne pepper salt (optional) to taste freshly ground black pepper to taste or cilantro
 * 2	medium	potatoes scrubbed
 * 1	lb	head of cauliflower broken into florets
 * 15	oz	canned chickpeas rinsed and well
 * 2	large	garlic cloves or more to taste
 * 1/4	cup	fresh lemon juice
 * 1/4	tsp	harissa(r)
 * 1	tsp	cumin powder
 * 1	tsp	paprika
 * 3/4	cup	plain low-fat yogurt
 * 2	oz	reduced fat feta cheese crumbled
 * 3	tablespon	chopped flat-leaf parsley

Directions

 * In a large pot, cook the potatoes in boiling water to cover until almost tender, about 20 minutes. Add the cauliflower and continue to cook for another 5 minutes. Drain and refresh under cold water. Drain again.
 * Slice the potatoes and place in a large bowl along with the cauliflower and drained chickpeas.
 * In a small bowl, combine the garlic, lemon juice, harissa, cumin, paprika and yogurt. Spoon over the potato mixture and lightly toss to coat evenly. Taste and add salt (optional) and pepper. Serve warm or chilled, topped with the feta cheese and parsley.