Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil, creating a snug pouch. Roast for 45–60 minutes until fork-tender.

While the beets are roasting, whisk together lemon juice, minced garlic, salt, and pepper. Gradually drizzle in olive oil while whisking until emulsified.

Once the roasted beets have cooled and been peeled, dice them into bite-sized pieces. In a large bowl, combine the diced beets, chickpeas, and crumbled feta.

Pour the vinaigrette over the mixture and gently toss to coat each ingredient evenly.

Serve immediately in a beautiful serving bowl or on individual plates for best freshness.