Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a bowl
Whisk it vigorously until thoroughly combined.
Boil the chickpeas and beetroot separately, peel the beetroot and cut into quarters, drain the chickpeas and let it cool
Cut the feta cheese into small cubes, except the feta cheese combines all the ingredients with the dressing and finally top the salad with the cheese
Plate as pictured and serve