Spicy Roasted Beet Salad (vegan)

Ingredients:
4 beets, roasted and diced
3 large carrots, sliced
1 large seedless cucumber, sliced
1 (15oz) can chickpeas
1 inch ginger, peeled and minced
1-2 anaheim chilis, minced
1/4 cup fresh-squeezed lemon juice
2 teaspoons vegan granulated sugar
1 teaspoon kosher salt

Directions:
1. Roast Beets (cut greens off beets, wrap each beet in tin foil individually, put on a cookie sheet in a 425 degree fahrenheit oven for about 45 mins or until a knife goes smoothly into the beet)
2. Once beets have cooled enough to handle, peel skin off by rubbing each beet with a paper towel (wear some disposable latex gloves or else you'll look like you murdered someone) :)
3. Dice beets
4. Throw all ingredients into a large bowl and toss. Voila!