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

In a large mixing bowl, combine the rinsed chickpeas, diced beets, crumbled feta, thinly sliced red onion, fresh parsley, and cooled toasted walnuts if using. Toss gently.

In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.

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

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.