In a large bowl, mix the cooked beetroot, drained chickpeas, mixed salad leaves, and crumbled feta. Toss gently until evenly distributed.

In a separate bowl, whisk together the thick Greek yoghurt, olive oil, lemon juice, honey, cumin, crushed dried black lime, sea salt flakes, and cracked black pepper until smooth.

Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.

Enjoy immediately for best taste or refrigerate for later use.