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°F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Alternatively, roast them at 400°F for 30 minutes on a baking sheet lined with parchment paper.

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

While the carrots are cooking, make the dressing: in a medium bowl, whisk together tahini, lemon juice, maple syrup, dijon, garlic powder, and salt and pepper. Add warm water one tablespoon at a time until desired consistency is reached.

Add arugula to a platter and layer with grilled carrots, dried figs, toasted walnuts, goat cheese, avocado slices, and roasted chickpeas (if using).

Drizzle tahini dressing over the salad and season with salt and pepper. Divide into bowls and enjoy!