Microgreens are tender, and immature green vegetables which are emerging as a superfood of the twenty-first century. They are widely known for their vivid colours and unique texture, making them a popular garnish in culinary practices. Apart from their decorative use, microgreens are also nutritionally rich as compared to their mature counterparts. The production of microgreens requires minimum space, water and labour which, aligns well with sustainable agricultural practices. Likewise, legumes are a widely known source of protein and fibre which form a crucial component of vegetarian diets. Their nutritional superiority also makes them a valuable source of protein in developing countries where a regular consumption of meat is not economically feasible for most people. Therefore, leguminous microgreens hold the potential to be a new and improved source of protein while promoting sustainability. In this chapter we discuss the nutritional benefits of leguminous microgreens over their mature counterparts. We also discuss the potential of various technologies like hydroponics, genetic engineering, and nanotechnology in increasing the production of leguminous microgreens.