Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.

In a large mixing bowl, combine chickpeas, diced beets, crumbled feta, red onion, parsley, and cooled walnuts. Toss gently.

In a small bowl, whisk olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper until emulsified.

Pour the dressing over the salad and toss gently to coat evenly.

Cover and refrigerate for at least 30 minutes before serving.