Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with the oil.

Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through.

Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.

In a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.

Add arugula to a large platter and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).

Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy!