Heat the oven to 400 F. Place the frozen crust on a large, parchment-lined baking sheet and brush the top lightly with olive oil, about 2 teaspoons. Bake until crust is lightly golden, about 10 minutes. Transfer to a board and cut into quarters.

While the crusts are baking, prepare the vegetables: Carefully using a mandoline, a peeler, or a large, sharp knife and a board, thinly slice the carrots, fennel, bell pepper, and onion. Transfer to a mixing bowl and add the grapes and 1/2 cup of the chickpeas. Add the parsley, pesto and 1 tablespoon olive oil and toss well. Season with salt and pepper.

Mash the remaining 1/2 cup of chickpeas and 2 teaspoons oil coarsely with a fork and divide among the pieces of crust, spreading randomly. Mound the grape-vegetable mixture on top. Dot with the goat cheese and serve.