The growing interest in substituting synthetic dyes with natural alternatives has urged the search for new sources of natural dyes. In this respect, chlorophylls are a group of natural green pigments considered sustainable solutions in the food industry as alternatives to synthetic color additives. They impart a vibrant green color to the food products and offer considerable health benefits to consumers due to their high antioxidant activity. These green pigments exist abundantly in diverse types of microalgae. Chlorella, Spirulina, and Dunaliella are the most prominent microalgae for obtaining food-grade pigments due to their high chlorophyll content. However, chlorophylls can be obtained easily from plant sources at a cheaper price. Therefore, microalgae are not primarily cultivated for extracting chlorophylls, but recovery of chlorophylls from microalgae grown for other purposes can increase the sustainability of the cultivation process. This chapter aims to review the recent literature on the application of microalgae-based chlorophylls in the food industry. For this purpose, different properties of chlorophylls in food products, including health benefits, bioavailability (i.e., the proportion of a nutrient absorbed and used by the body), sensory attributes, and stability were studied. Moreover, it reviews the methods for extracting chlorophylls, focusing on sustainable practices and innovative techniques. By studying the role of microalgae-based chlorophylls, this chapter highlights the importance of sustainable and health-promoting solutions in modern food production.