I love serving this unique salad on the side of grilled lamb chops. Something about the combination of the sweet figs and carrots really pairs beautifully with the taste of the lamb.  Also present in this healthy dish are protein-packed chickpeas, cayenne-toasted walnuts and some peppery arugula greens.  The entire mélange is flavored last minute with a drizzle of a simple honey-balsamic vinaigrette for tang.

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Tagged: Arugula, balsamic vinegar, carrot ribbons, carrots, cayenne pepper, chickpeas, Cooking Light, Cooking Light magazine, crumbled goat cheese, dried figs, figs, figs and greens salad, goat cheese, honey, honey-balsamic vinaigrette, Salad, vegetarian, walnuts