•       Drain a couple cans of your favourite Chickpeas, place in a strainer and rinse them off. Let them sit in the strainer while you are prepping everything else. This will give them a chance to shed as much water as possible.
•        Slice either a whole Red Pepper, or half a Red and Yellow Pepper, into strips an inch to an inch and a half wide. Now slice the Pepper pieces into thin little morsels. 
•       Cut a Red Onion in half and remove the skin. Lay it flat side down on the cutting board and cut lengthwise to create three sections, make sure not to cut all the way through the core, that is what will hold it together as you slice. Now slice as thinly as your knife will let you... bet you wish you had sharpened those knives now.
•       Finish by cutting the Green Onion on the bias all the way to the root. If you are using Pimento's drain them and chop into tiny pieces so they will spread around.
•       Place everything you've washed or cut into a mixing bowl along with the Dried Currants and move onto the dressing.

Dressing

•       Finely chop the Thyme and Parsley, fire all the Dressing ingredients into a mason jar or something with a tight lid. Shake vigorously, with Love of course, and make sure the Honey isn't stuck to the bottom.
•       Pour over the Chickpea and Peppers and mix. Place in the fridge until dinner time or party time, give a little stir before serving and Enjoy!