Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Cut each tortilla wrap into 4 strips, then cut into triangles. Arrange over 2 baking trays and bake for 6-8 minutes until crisp and slightly golden.
Meanwhile, put the lemon juice, olive oil and mustard in a small bowl. Whisk together, season with black pepper and set aside.
Put the couscous, chickpeas, mange tout, courgettes, cherry tomatoes and pepper into a large bowl. Drizzle over the dressing and mix well. Divide between 4 plates and serve with the baked tortilla chips and the soured cream and chive dip.