Carrot Arugula Salad with Fig, Goat Cheese & Avocado

Ingredients

• 4 large carrots, cut in half vertically and stems/tops removed
• 1 tbsp avocado oil
• Freshly ground salt and pepper
• 5 oz baby arugula
• ¾ cup dried fig halves
• ⅓ cup walnuts halves and pieces
• ⅓ cup goat cheese crumbles
• 1 avocado, sliced
• ½ cup roasted chickpeas (optional, for extra protein)
• ¼ cup drippy tahini (I always use Soom Tahini)
• 2 tbsp fresh lemon juice
• 12 tsp pure maple syrup
• ½ tsp dijon mustard
• ¼ tsp garlic powder
• 23 tbsp warm water, to thin out a bit
• ¼ tsp salt
• Freshly ground black pepper