Creating a Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette is straightforward. Just follow these easy steps:

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes, or until they are tender.
2. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Set aside.
3. Chop the Beets: Once cooled, peel and chop the roasted beets into bite-sized pieces.
4. Assemble the Salad: In a large bowl, combine the chickpeas, chopped beets, arugula, red onion, and walnuts if using.
5. Add the Feta: Gently fold in the crumbled feta cheese to avoid it crumbling too much.
6. Dress the Salad: Drizzle the prepared lemon-garlic vinaigrette over the salad and toss gently to combine.
7. Taste and Adjust: Taste for seasoning and adjust with additional salt, pepper, or lemon juice as desired.

This simple preparation will lead you to a wonderfully flavorful Chickpea, Beet & Feta Salad that’s sure to impress!