Combine the chia seeds, soy milk, and vanilla in a small to medium mixing bowl with a whisk then cover it and set it in the refrigerator for 30 minutes. Stir it well as it starts to thicken then keep it covered in the refrigerator for at least 3 hours. Overnight works well, too.
When the chia pudding is firm, assemble the mini mason jars or small bowls by placing a layer (about 1-2 tablespoons) of pomegranate arils on the bottom of each then topping with about 1/4-1/3 cup of chia pudding then topping with another 2-3 tablespoons of arils.
Right before serving, prepare the whip by pudding the chickpea liquid in a large mixer and beating it for 5 minutes until it starts to froth. Add the cream of tartar and continue whipping for another 4-5 minutes until it really starts to thicken. Add the powdered sugar while whipping and when the peaks are stiff and it looks like whipped cream, add in the amaretto and whip it for another 1 minute.