Legume grains are a popular food consumed all over the world and are widely known for their contribution to protein intake in human diet. Several varieties of legumes are also believed to have health benefit properties due to the anthocyanin content, which could act as an antioxidant. Among many, black soybean, common bean, cowpea, peanut, and lentils are the most deeply explored legumes related to the bioactive compound contents and antioxidant activities. Anthocyanin contents are higher in legumes that have a dark color such as black and red. Both in vitro and in vivo research are in agreement that legumes have high antioxidant activity, especially in the seed coat. Meanwhile, even though thermal processing is reported to decrease the anthocyanin content and antioxidant activity, the results are not significant. Therefore, legumes have the potential to be developed as functional food ingredients due to high content of bioactive compounds and the ability to act as antioxidants.