Microgreens are the tender, edible seedlings of many different plants that have gained importance nowadays due to their distinct flavors and high vitamin content. Among these, leguminous microgreens are particularly noteworthy as a possible source of sustained protein and other nutrients. Legumes and microgreens are both popular choices for adding nutritional value to our diets. However, there is a fundamental difference between legumes and microgreens as—legumes contain anti-nutritional factors, while microgreens do not. Microgreens are harvested soon after they sprout but before they reach full maturity. Because of their high nutritional content, legume microgreens like lentils, and chickpeas offer a concentrated source of nutrients. Iron, calcium, and many minerals are found in legume microgreens, along with vitamins A, C, and K. Additionally, they have antioxidants help them protect against the adverse effects of free radicals. Legume microgreens can improve our overall well-being and health. Compared to raw seeds, microgreens frequently have higher amounts of bioactive substances. Their microgreen form encourages sustainable growing methods and offers a concentrated dose of vital nutrients. Legume microgreens can be used to enhance agricultural practices and human health while also promoting environmental sustainability.