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

Once roasted, cool the beets, peel the skins, and dice into bite-sized pieces. Alternatively, use pre-cooked or canned beets.

In a large mixing bowl, combine drained chickpeas, diced beets, crumbled feta cheese, sliced red onion, and chopped parsley. Toss gently to mix.

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

Pour the dressing over the salad mixture and gently toss to coat evenly. Let it sit for 5-10 minutes to enhance flavor.

Before serving, toss again and garnish with extra crumbled feta and parsley as desired.