Preheat your oven to 400°F (200°C). Wrap each beet tightly in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes until fork-tender. Once done, remove from the oven, allow them to cool, then peel and dice the beets into bite-sized pieces.

In a large mixing bowl, combine the drained and rinsed chickpeas, diced beets, thinly sliced red onion, chopped fresh parsley, mint (if using), and crumbled feta cheese. Gently toss the ingredients together to ensure even distribution.

In a small bowl or jar, whisk together olive oil, red wine vinegar, a squeeze of lemon juice, and your choice of honey or maple syrup. Season with salt and black pepper. Mix until emulsified.

Drizzle your prepared dressing over the salad mixture, ensuring all ingredients are coated nicely. Gently toss the salad again.

Allow the salad to sit at room temperature for 10-15 minutes before serving. This allows the flavors to mingle and deepen.

Serve the salad chilled or at room temperature, garnishing with extra parsley or nuts if desired.