Rinse the chickpeas in a colander. Leave to drain.
Mix the chickpeas with the madras curry spices. Bake in the oven for 15 minutes until golden brown.
Use a vegetable peeler to slice the cucumber lengthwise into ribbons and slice the radishes. Peel the mango and cut into thin slices.
Spread the goat's cheese over the wraps and divide the mango chutney and chickpeas over the top. Finish with cucumber ribbons, mango slices and radishes. Coarsely chop the coriander and slice the chilli into rings. Scatter with coriander and chilli rings.