Dry roast the oats on medium heat till it is light brown and crispy. Let it cool completely.
Mix the yogurt and black salt together.
Mix the oats and cornflakes in a bowl.
Mix in veggies and chickpeas with salt, pepper and lemon juice.
Add yogurt and mix well.
Take some of the yogurt, oats and veggie mix in an individual serving plate, drizzle coriander chutney, tamarind date chutney and garnish with pomegranate seeds.