If not already roasted, preheat oven to 400°F (200°C). Wrap each beet in foil and bake for 40-45 minutes until fork-tender. Let cool, then peel and dice.

In a large bowl, combine chickpeas, diced beets, thinly sliced red onion, parsley, mint (if using), and crumbled feta. Toss gently to avoid breaking the beets.

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

Pour the dressing over the salad. Toss again gently, coating all ingredients evenly. Let sit for 10-15 minutes before serving to allow flavors to meld.

Serve chilled or at room temperature. Top with extra herbs or toasted nuts if desired.