Preheat the oven to 200°C/fan 180°C/gas 6, arrange the naan on a baking tray and drizzle with 2 tbsp of the oil.
Toss the chick peas with the remaining oil and the spices, spread out on another baking tray and season, then bake both trays for 15 mins.
Meanwhile, combine the yogurt alternative, garlic and coriander, then season.
Combine the onion, tomato and chilli sauce to make a salsa.
Arrange the naan chips on a serving plate, then spoon over the yogurt mixture, dot with the salsa, sprinkle over the chick peas and spoon on the mango chutney.
Scatter with the reserved coriander leaves to serve.