Preheat oven to 400°F (200°C). Wrap unpeeled beets individually in foil and roast on a baking sheet until tender, about 45-50 minutes. Let cool, peel, then dice into ½-inch cubes.

If using canned chickpeas, rinse and drain thoroughly. Optionally, toast chickpeas in a skillet with 1 teaspoon olive oil for 5 minutes until golden.

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

In a large bowl, combine roasted beet cubes, chickpeas, thinly sliced red onion, crumbled feta cheese, and chopped parsley. Pour the dressing over and toss gently to combine.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Portion into containers for meal prep or serve immediately.