Peel and chop the sweet potato, celery root, carrots, and beetroot into bite-sized pieces or slices.
Arrange the chopped vegetables on a baking sheet lined with parchment paper. Drizzle generously with olive oil. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes.
Remove the vegetables from the oven. Season with salt and pepper to taste, and mix well directly on the pan.
Transfer the seasoned roasted vegetables into a large serving bowl. Add the chickpeas, walnuts, and cubed feta cheese.
Prepare the dressing by mixing chopped fresh parsley, minced garlic, olive oil, and freshly squeezed lemon juice in a small bowl.
Pour the dressing over the salad and toss well to combine. Serve immediately while warm.
Cook it hands-free.
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