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.
We're sorry but a problem has occurred. The developers have been notified and will investigate as soon as possible.
Our use of cookies
We use necessary cookies to make our site work. These cookies ensure our core functionality works, such as signing into your membership account and keeping our website secure.
We also use analytics cookies to help us make improvements to our website experience by evaluating how visitors use the site. You can manage these cookies by clicking the below button.
We use necessary cookies to enable core functionality on our website such as security, network management and for our membership area to work. You may choose to disable these by changing your browser settings, but this may affect how the website functions.
To help us continue to improve our website, we’d like to use Google Analytics cookies which will provide us with information on how you use the site. These cookies collect general behaviour information and doesn’t directly identify anyone. More information on how these cookies work can be found on our cookies page.