Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 40-45 minutes until tender. Cool, peel, and dice.

In a large mixing bowl, combine drained chickpeas, diced roasted beets, sliced red onion, chopped parsley, mint, and crumbled feta. Toss gently.

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

Pour dressing over the salad mixture and gently toss to coat evenly. Let sit for 10-15 minutes at room temperature.

Serve chilled or at room temperature, optionally topping with extra herbs or toasted nuts.