Agriculture and food security continue to be crucial issues for every nation. Worldwide, strategies are devised and implemented to address these challenges. The scientific community is actively working towards advancement of traditional crops and exploring ways to supplement them with sustainable alternative nutrient sources. The diminishing nutritional value of food per serving, along with sedentary lifestyles and the preference for unhealthy foods, implies that lifestyle disorders such as obesity, diabetes, and cardiovascular diseases are no longer uncommon among the masses. Thus, there is an urgent need for healthier eating habits. Microgreens provide a potential solution to the above-mentioned problems, as they are easily cultivable potent powerhouses. Leguminous “miniature marvels,” in addition, offer consumers a concentrated burst of protein, when compared to other vegetable types. In contrast to their mature counterparts, the enhanced concentration of fiber, vitamins, minerals, antioxidants, and phytochemicals in their nutrient profile makes them a preferred choice as a supplement in one’s diet. Their delicate yet robust flavor enhances the culinary experience while boasting impressive nutritional and health benefits such as aiding digestion, supporting muscle growth, and promoting overall well-being. Growing leguminous microgreens is a simple yet rewarding endeavor, providing both food enthusiasts and health-conscious individuals with a flavorful addition to a balanced diet. However, their perishable nature presents challenges in timely harvest and proper storage, prompting focused efforts to enhance their shelf-life through biotechnological and genetic advancements. Strategies such as candidate gene identification for desirable traits, genotype evaluation, and flavor/aroma enhancement hold promise for mass production and wider acceptance of leguminous microgreens. This chapter delves into the emergence of leguminous microgreens as superfoods and the current improvement strategies being employed for their genetic enhancement.