Prepare and cook chick peas to packet directions, drain.
Heat oil in a large frying pan and add chickpeas, cumin, chilli and salt. Cook for approximately 0-15 minutes until crisp and toasted, tossing regularly. Drain on paper towel and set half of them aside for snacking on at a later date.
To make the dressing, heat oil in a small frying pan and add garlic and ginger. Cook over low heat for 2-3 minutes. Add coconut and curry powder cooking for several minutes until fragrant. Stir in the cream, water and lime juice. Cook for 2 minutes and set aside.
Place shredded chicken, cabbage, snowpeas, capsicum and onion into a large mixing bowl. Add half of the dressing and chickpeas. Toss well. Arrange onto a serving platter and finish with remaining dressing and chickpeas. Finish with mint and lime.