Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in aluminum foil. Roast the beets for about 45-60 minutes, or until tender.

In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 1 minced garlic clove, and 3 tablespoons of olive oil. Season with salt and pepper to taste.

In a large mixing bowl, add 1 can of drained and rinsed chickpeas, the sliced roasted beets, and 1 cup of crumbled feta cheese. Toss until evenly distributed.

Pour the vinaigrette over the salad. Toss everything together carefully until all components are coated in the dressing.

Allow the salad to rest at room temperature for about 10 minutes before serving.