In a small sauté pan, heat 1/2 tablespoon of olive oil over medium-high heat. Once the pan is hot, add the sliced figs into the pan, cut side down. Let them cook for about 2 minutes (or until the figs start to brown) and turn them over. Cook for another minute to get the other side browned. Remove the figs from heat.
Rip apart the leafy parts of the kale from the stem, and chop the kale into smaller slices. Discard the tough stems.
In a large bowl, toss the kale, yellow pepper, feta, chickpeas, heirloom tomato, and red onion together. Mix in the balsamic vinegar and 1/2 tablespoon of olive oil. Season the salad with salt and pepper.
Refrigerate any leftovers in an airtight container.