In this chapter, several characteristics of cowpea (Vigna unguiculata), including nutritional and nutraceutical properties, and economic and social aspects of production were analysed with the objective to demonstrate that cowpea is a culture suitable for inclusion in food security programs. Cowpea is rich in diverse nutrients, highlighting high levels of protein. Cowpea also is rich in nutraceuticals compounds such as dietary fibre, antioxidants and polyunsaturated fatty acids and polyphenols. Widely cultivated and consumed cowpea is the very important legume for the nutrition and health of millions of people in many countries. In addition to being nutritious and safe, cowpea has high relative productivity, production stability and high tolerance to environmental stresses such as drought. Cowpea also has economic viability, low environmental impact and contributes to the conservation of natural resources and the sustainability of production systems. Cowpea is a safe food, always available in most regions, low priced compared to other sources of protein. Based on the analyses performed, it is possible to infer that cowpea is a strategic culture for the promotion of food security and health of populations on all continents.