Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.