Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender. Cool and dice.

In a large mixing bowl, add the rinsed chickpeas, diced beets, crumbled feta, finely sliced red onion, and chopped parsley. Toss gently.

In a small bowl, whisk together lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper until combined.

Pour the dressing over the salad mixture and gently toss until coated. Avoid overmixing.

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

Before serving, give the salad a gentle toss and garnish with extra feta and parsley if desired.