Prepare beets by roasting or boiling until tender, about 30-40 minutes for roasting or 20-30 minutes for boiling.

If using canned chickpeas, drain and rinse. If using dried, soak overnight and boil until tender.

Whisk together lemon juice, minced garlic, olive oil, salt, and pepper in a bowl.

In a large bowl, combine chopped beets, chickpeas, and crumbled feta.

Drizzle the vinaigrette over the salad mixture and gently toss.

Allow the salad to rest for 5-10 minutes before serving.