In the era of growing industries, people have less time to cook food, and they rely on junk food, which does not provide sufficient nutrients and creates many health problems. Microgreens have been introduced as a solution to address this problem. Due to their short growth cycle and high nutritional content, microgreens are microscale vegetables perfect for indoor farming. Leguminous microgreens are among the most significant varieties of microgreens. Leguminous microgreens, comprising young seedlings of legume plants, have gained increasing attention in recent years as a sustainable source of essential nutrients. They harvest microgreens between 7 and 21 days after germination, during the emergence of the first true leaves. The genetic trait of microgreens is entirely different from that of mature plants. They enrich themselves with secondary metabolites, and they have anti-oxidant potential. They also use them for garnishing due to their brighter colors, appearance, and textures—leguminous microgreens, including peas, beans, and lentils containing high polyamine content. Leguminous microgreen production distinguishes itself by its quick development, economical use of resources, and low environmental impact. Additionally, these microgreens are suited for hydroponics farming and vertical agriculture, offering versatile solutions for modern food production systems. Microgreens are rich in ascorbic acid, flavonoids, carotenoids, isothiocyanates, chlorophylls, dietary fibers, ά– tocopherols, and β-carotene. Microgreens act as functional foods as they have disease-resistant properties. Microgreens scavenge reactive oxygen species, thus neutralizing oxidative stress and preventing harmful diseases. The present study focuses on the nutritional qualities of leguminous microgreens, how they can support sustainable agriculture, and how they can help with dietary issues and global food security.