This colorful, healthy and mega-flavorful salad is a winner for all seasons! It is vegan and gluten-free. Use this star as a bbq side or a main affair at your next picnic.


1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained drained
2 medium sweet potatos, peeled, and diced
2 tablespoon olive oil
salt, pepper, to taste
4 teaspoons ground cumin
1 1/2 medium red onion, finely diced
4-6 cloves garlic, minced
2 large handfuls cilantro, chopped
5 mint leaves, finely chiffonaded
1 lemon, zested and juiced
1 lime, juiced and zested
1-3 drops doTERRA essential lemon oil (optional)
2 teaspoons crushed red pepper flakes (or chili powder, for less heat)
3-5 tablespoons toasted sesame seeds


Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (2 teaspoons) .
In a large bowl combine chickpeas, black beans, garlic, onion, cilantro and mint.
Add sweet potato with the lemon juice and zest, lime juice and zest, essential oil (if using), rest of the cumin (2 teaspoons), red pepper flakes (or chili powder) and sesame seeds.
Toss to combine. Add additional olive oil (up to one tablespoon — optional).

*Adapted from Vicky Berman