Chickpea Bites with Veggie Rice and Salad

• 15 Ounce chickpeas canned low sodium
• 1/4 Cup all-purpose flour
• 1/4 Cup feta cheese
• 1/2 Teaspoon garlic powder
• 1 Teaspoon oregano
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 2 Tablespoon water
• 1 Teaspoon olive oil
• 1/2 onion
• 1 carrot
• 2 Cup water
• 33/100 Cup frozen peas
• 1 Cup long grain white rice
• 1/4 Teaspoon salt
• 3 Cup romaine lettuce
• 1/4 Teaspoon black pepper
• 1 Tablespoon olive oil
• 1/4 Teaspoon salt
• 1 tomato

• Make the rice: add oil to a pot and sauté the carrots and onions for 5 minutes.
• Add water, peas, rice, and salt. Bring to a boil and immediately turn off the heat. Cover the pot with a lid and let rest for 30 minutes. Fluff the rice with a fork when done.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.