Preheat your oven to 400°F (200°C) and roast whole beets wrapped in aluminum foil for 45–60 minutes until fork-tender.

While the beets are roasting, combine rinsed and drained chickpeas, diced cooked or roasted beets, crumbled feta cheese, sliced red onion, and chopped parsley in a large mixing bowl.

In a separate bowl, whisk together lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.

Pour the vinaigrette over the salad mixture and gently toss to coat evenly.

Let the salad rest for 5-10 minutes to enhance the flavors.

Serve garnished with extra crumbled feta cheese and parsley.