Preheat your oven to 400°F (200°C). Wrap the fresh beets in aluminum foil and roast for 40-45 minutes until fork-tender.

Once cooled, carefully unwrap the roasted beets and peel off the skin. Dice the peeled beets into bite-sized pieces.

In a large mixing bowl, combine the chickpeas, diced beets, red onion, parsley, and feta cheese. Toss gently to combine.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey or maple syrup, salt, and pepper until emulsified.

Drizzle the dressing over the salad mixture and toss gently to coat. Let sit for 10-15 minutes to meld flavors.

Serve the salad chilled or at room temperature, with optional extra herbs or nuts on top.