Drain and thoroughly rinse the canned chickpeas under cold water. Pat them dry with a clean towel.

If using fresh beets, roast them at 400°F (200°C) until tender, peel, and chop into bite-sized cubes. Alternatively, use pre-cooked vacuum-sealed beets.

In a small jar, combine the olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Shake vigorously until the dressing is emulsified.

In a large mixing bowl, combine the cubed beets, dried chickpeas, and fresh parsley.

Pour the vinaigrette over the beet and chickpea mixture and toss gently until everything is evenly coated.

Gently fold in the crumbled feta cheese, stirring only 2-3 times to prevent the beet juice from turning the cheese completely pink.

Serve immediately over a bed of fresh arugula, or store in an airtight container in the refrigerator for up to 4 days.