Vegan Cheesy Grits Breakfast Bowl with Crispy Chickpeas - ZardyPlants

Ingredients

• 2 cups white stone-ground grits
• 5-1/2 cups water
• 1 tsp salt
• 1/2 cup unsweetened nondairy milk
• 1 batch vegan nut-free mozzarella cheese
• 3 cups cooked chickpeas (or 2-15 oz cans)
• Pinch of salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 bunch (about 4 cups chopped) collard greens
• 4-6 cloves garlic, peeled and sliced or roughly chopped
• Pinch of salt (optional) and juice of 1 lemon