-1/2 cup walnut halves
-1/8 teaspoon cayenne pepper
-3 tablespoons olive oil, divided
-3/4 teaspoon plus 1/8 tsp. kosher salt, divided
-2 teaspoons balsamic vinegar
-1 teaspoon honey
-1 (15-oz.) can unsalted chickpeas, drained and rinsed
-5 ounces fresh arugula
-1/2 cup dried figs, quartered
-1 medium carrot, shaved
-3 ounces goat cheese, crumbled (about 3/4 cup)
Preheat oven to 375°F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven, and set aside.
Whisk together balsamic vinegar, honey, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt in a small bowl.
Toss together chickpeas, arugula, figs, and carrot in a large bowl. Top with goat cheese and toasted walnuts. To serve, place 2 cups salad in each of 4 bowls; drizzle evenly with dressing.