Frozen Rehydrated Chickpeas/Lentils
New to the forums here and had a question about rehydrating chickpeas/lentils/split peas -
I'm familiar with the process of rehydrating dried garbanzo beans/lentils/split peas, and that these keep 3-5 days in the fridge, but I was wondering everyone's experience with freezing them, specifically, using them in either a) smoothies, or b) if any further re(re)hydration is needed after coming out of the freezer.
I like using canned pea items my morning smoothies, but if rehydrated frozen peas/lentils will suffice if blended well, then I'll probably switch to that to save $ and lower sodium intake.
Has anyone tried this? (Frozen rehydrated to smoothie)
Similarly, do you mainly go from frozen rehydrated peas straight to dish, or is there another general re-rehydration process coming out of the freezer that is needed?