Prepare the beets by boiling them for 30-40 minutes until tender, then cool, peel, and dice.

If using dried chickpeas, soak overnight, then boil for 1-2 hours. If using canned, drain and rinse.

In a large mixing bowl, combine chickpeas, diced beets, feta, red onion, and parsley. Mix gently.

Whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper for the dressing.

Pour the dressing over the salad mixture and toss gently. Chill for at least 30 minutes before serving.