I've never noticed any difference in digestibility in the different colors... they all seem to work the same way. 
I only soak them first if the recipe calls for it, but usually it doesn't - lentils, and split peas as well, are pretty small and don't need presoaking.
I tend to buy Goya or whatever's cheapest.
Chickpeas - I almost always buy canned, just because it's easier. To be totally honest, dry chickpeas cooked taste a lot better to me, but they are work. They have to be soaked overnight, and then cooked for at least an hour. Canned is usually more practical for most people.
Mmm, chickpeas. Now I'm thinking about hummus, yum.
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Lentils are lentils
