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

Once cooked, peel and dice the beets into bite-sized pieces.

In a large mixing bowl, combine chickpeas, diced beets, and crumbled feta cheese.

In a separate bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.

Pour the vinaigrette over the salad mixture and gently toss until well-combined.

Let the salad rest for at least 15 minutes before serving for flavors to meld.