Prepare Beets: If using whole beets, preheat your oven to 400°F (200°C). Wrap and roast for about 45–60 minutes. Cool, peel, and dice.

Mix Salad Ingredients: In a large bowl, combine chickpeas, diced beets, feta, red onion, and parsley. Fold gently to mix.

Make Vinaigrette: Whisk together lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper until emulsified.

Dress Salad: Drizzle vinaigrette over the salad and toss gently.

Let Sit: Allow salad to rest for 5–10 minutes.

Serve: Garnish with additional feta and parsley, and serve in bowls.