Chickpea, baby marrow and carrot salad

Drain 1 x 410g tin chickpeas and place in a serving bowl. Thinly slice 3 baby marrows and 2 carrots lengthwise, and toss through the chickpeas. In a jar mix together 100ml olive oil, juice of 1 lemon and 10ml fresh finely chopped flat leaf parsley, and shake well. Pour over the chickpeas and toss to combine. Sprinkle with 20ml fresh finely chopped mint and serve.