Instructions: 1. Place chickpeas, herbs, garlic, cumin, masala or curry powder, and peppers in work bowl of food processor. Process, scraping down sides of bowl as needed, until smooth. Scrape mixture into medium bowl and stir in flour. Mixture will be dry. Shape mixture into six small patties.

2. Heat a nonstick skillet or griddle large enough to hold patties in single layer. Add oil and/or vegetable oil spray. Add patties and saute over medium to medium low heat until golden brown on both sides, about 6 minutes.

3. While patties are cooking, saute the zucchini in a sprayed nonstick skillet; season with salt, pepper and a pinch of thyme or dill.

4. Arrange lettuce in serving bowls. Make the vinaigrette. Place 2 or 3 patties on the lettuce. Garnish with zucchini and plums. Top with the vinaigrette. Serve immediately.

NOTES : Jack says that "...chickpeas are especially popular in southern Italy. They are often ground with spices and herbs and turned into little patties." Here, they are sauteed and served over salad greens with a thick onion and mustard vinaigrette. The plum adds color and a touch of sweetness.

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