Legumes were another widely consumed food among the ancient Greeks, with their cultivation beginning almost simultaneously with that of cereals. Legumes play a significant role in human nutrition due to their low glycemic index and nearly zero fat content. A combined consumption of legumes with cereals (e.g., lentils with rice) or legumes with an animal-based food (e.g., beans with cheese) provides a well-balanced amino acid profile, significantly meeting the body’s protein needs. Today, legumes are widely used in Greece. Greek cuisine is rich in recipes based on legumes, showcasing the imagination and culinary artistry of our ancestors, leaving us with a vast heritage.