In a medium bowl, combine the unsweetened almond milk, Greek yogurt, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.

Squeeze in the fresh lemon juice and add lemon zest. Whisk again until evenly blended.

Gradually sprinkle in the chia seeds while whisking continuously to avoid clumping. Allow to rest for about 5 minutes.

Whisk the mixture again to ensure even distribution of chia seeds.

Cover and chill in the refrigerator for at least 4 hours or overnight.

Before serving, gently stir in almond milk if the pudding is too thick. Adjust sweetness as needed.

Serve in glasses or bowls and top with fresh berries or granola if desired.