Preheat your oven to 400°F (200°C). Wrap cleaned beets individually in foil and roast for about 45 minutes until fork-tender. Let cool, peel, and chop.

In a large bowl, add fresh spinach or mixed greens.

Once beets are cooled, mix in chickpeas, chopped beets, and sliced red onion.

Crumble feta cheese over the salad, folding gently to retain structure.

In a small bowl, whisk olive oil and balsamic vinegar or lemon juice, seasoning with salt and pepper. Pour over salad and toss gently.

Sprinkle sunflower seeds on top before serving.