Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes until fork-tender. Let them cool, then peel and dice.

In a large mixing bowl, combine chickpeas, diced roasted beets, thinly sliced red onion, and chopped parsley. Add fresh mint if using, then sprinkle feta cheese on top and mix gently.

In a small bowl, combine olive oil, red wine vinegar, lemon juice, and optional honey or maple syrup. Season with salt and pepper, then whisk until emulsified.

Pour the dressing over the salad, tossing gently to combine. Let it sit for 10-15 minutes to allow flavors to meld.

Serve the salad chilled or at room temperature, topped with additional herbs or toasted nuts if desired.