Roast the beets. (Wash the beets. Wrap in foil. Roast until tender, about an hour. When the beets are done cooking, and relatively cool, peel their skin using your hands or a paper towel. It gets messy!)
Dice the beets, and set aside, separate from the other vegetables.
Dice the cucumbers and tomatoes, set aside.
In a large bowl, mix the chickpeas, tomatoes, cucumbers, mint and parsley. Add the vinegar, lemon and salt. Mix, taste, and add more salt as needed.
Add the beets last, since, when mixing, they color the other vegetables. The salad can keep for a day or two in the fridge.