This dataset includes data associated with the development of a yogurt-type plant-based fermented products made of almond milk and chickpea juice in various ratio:100% almond milk, 25% almond-75% chickpea, 50% almond-50% chickpea, 75% almond-25% chickpea, 100% chickpea juice the data are species and strains of lactic acid bacteria tested, ability to ferment (acidification), metabolites produced as organic acids, free amino acids, peptides (indices of proteolysis, OPA), rheology measurments(shear stress, G'and G"), syneresis, modulation of the inflammatory response and sensorial analyses.