Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes.

In a large mixing bowl, combine the rinsed chickpeas, diced roasted beets, finely chopped red onion, fresh parsley, and mint (if using). Toss gently.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey or maple syrup, and a pinch of salt and black pepper until well combined.

Pour the dressing over the salad mixture and toss gently. Allow the salad to sit for 10-15 minutes before serving.

Serve the salad chilled or at room temperature, garnished with extra herbs or nuts if desired.