A couple of weeks a go I had an absolutely incredible weekend in Vegas, I had an absolute blast and (ahem) my fair share of adult bevvies. My boyfriend bought me tickets to see Garth Brooks in Vegas!! I know, he's wonderful! I’ve been obsessed with Garth since I was like 9 and I just can’t get enough. This was my fourth time seeing him in concert (see, I told you I was obsessed), and every show is better than the last. He’s an absolutely incredible performer, so talented and he really puts on such a great show!
Did I mention Vegas was a blast?! We stayed at the Wynn… oh yes ooh, la la! We checked out the strip, Freemont Street, a few great restaurants, gambled a bit, had breakfast in bed, and even found time to lounge by the pool! The entire weekend was so wonderful, the concert was just the icing on the cake! While I didn’t win big in the casino, the overall weekend was such a memorable win!
Finding food in Vegas was super easy, we used Eater Las Vegas which was a big help in finding some unique off the strip eats. If you've never used an Eater city guide, you must! They are on top of the food scene in several major cities and a great resource to plan your next meal. One of the restaurants we found on Eater Las Vegas is Le Pho near Freemont Street... I’m still fantasizing about the "Pho Dipped". This was hands down one of the best thing I’ve eaten in a long while It’s a Vietnamese version of a French dip sandwich. Instead of beef, they used tender roasted pork and replace the aus ju with pho broth… every bite was mind blowing! If you’re in Vegas you must check this place out, you won’t regret it!
Needless to say after such weekend, I needed lots of water, some greens and some antioxidants. Cue this salad.
But before we get into the salad, I have a secret to share with you all, this will change your life, I’m positive. Two words: roasted chickpeas!
Yes… I don’t know where this has been all my life, but I’m so glad its here. Salads can be so boring sometimes and then sometimes you eat them and you’re hungry like 5 minutes later. Boo. Adding roasted chickpeas does something magical to your salad, it transforms it into this amazing, hearty, and satisfying bowl of goodness that you can’t seem to put down. Trust me on this one, you won’t regret it.
1 Can Chickpeas Rinsed and Drained
3 Tbsp Olive Oil
3 Tbsp of your favorite seasoning (I used some BBQ seasoning from my pantry that I had to use up, but you could use your creativity here and mix up whatever you’d like, garlic, salt, pepper, paprika, rosemary)
2 Cups Baby Spinach
½ Cup Blueberries
2 Large Beets
⅛ Cup Olive Oil
Salt and Pepper to taste
Preheat your oven to 375
Wrap beets in a sheet of tin foil, and drizzle with 1 tbsp olive oil and bake for 45-60 minutes until tender, and skin comes off easily.
In a cast iron skillet or oven safe dish, combine chickpeas with 2 tbsp olive oil and your seasoning add them to the top shelf of your oven and bake for 25 minutes.
To make the dressing, squeeze grapefruit juice into a mason jar or tupperware with a lid, add olive oil and salt and pepper to taste, shake well.
Assemble your salad beginning with spinach and topping with cut beets, blueberries, chickpeas and sliced avocado.