Prepare the beets by boiling or roasting them until tender, about 30 to 45 minutes. Let them cool, then peel and dice.

If using dried chickpeas, soak overnight and cook until soft, about 1 to 2 hours. For canned chickpeas, drain and rinse.

In a large mixing bowl, combine chickpeas, diced beets, feta cheese, red onion, and parsley. Gently mix.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

Pour the dressing over the salad mixture and toss until evenly coated. Chill in the refrigerator for at least 30 minutes before serving.