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If using raw beets, wrap them in foil and roast at 200°C (400°F) for about 35–40 minutes until tender. Let them cool, peel, and dice.
In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and black pepper until well combined.
In a large bowl, combine chickpeas, diced beets, cucumber, red onion, parsley, and greens.
Sprinkle the crumbled feta and toasted nuts over the salad.
Drizzle the lemon-garlic vinaigrette over the salad and gently toss to combine.
Serve immediately, or chill for 10–15 minutes to allow the flavors to blend.