Prep the produce: Dice the cooked beets into bite-size pieces. Chop the cucumber, slice the red onion thinly, and roughly chop the dill. If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant, then chop.

Rinse the chickpeas: Drain and rinse the chickpeas under cold water. Pat dry with a paper towel to help the dressing stick better.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, garlic, honey, cumin (if using), salt, and pepper. Taste and adjust with more lemon or salt as needed.

Toss the base: In a large bowl, combine the beets, chickpeas, cucumber, and red onion. Pour over about two-thirds of the dressing and toss gently. The salad will start turning pink—that’s the goal.

Add herbs and feta: Fold in the dill and most of the feta, reserving a little to sprinkle on top.

Finish and taste: Add remaining dressing if the salad seems dry. Season with more salt, pepper, or lemon to brighten the flavors.

Serve: Layer over mixed greens or arugula if you want extra freshness. Top with remaining feta and the toasted nuts for crunch.

Optional rest: Let the salad sit for 10–15 minutes so the flavors marry. It also keeps well chilled for a few hours if prepping ahead.