Legumes cultivation is subjected to different constraints, which reduce productivity, particularly effects of global warming, and other constraints. While the large diversity of legumes play an important contributing role to food and nutrition security by the sustainable agriculture (crop and livestock systems) and food systems worldwide. Improving legumes production needs numerous strategies achievement proper production for humanity. Through different ways that include policy creativities to encourage legume cultivation, produce legume varieties adapted to changing climatic conditions. In addition to using proper agricultural strategies to increase the availability of legumes like increasing annual cultivation by both horizontal extensions by increasing planted area and reclamation the poor soil and using intensive planting system as a Vertical development tool. Besides, planting legumes with other crops in the intercropping system, as well as involving legumes into the annual agriculture system, improving postharvest processing to minimize crop losses. Furthermore, using modern technology in agriculture like smart agriculture to increase legumes productivity. There are many health benefits to legume crops due to their component, particularly protein, which reaches two or three-fold as in other crops such as cereals, which contain less than half of the protein in legumes. In addition to carbohydrates, folic acid, fibers, also, legumes are considered low-fat seeds. In addition, to using leguminous crops as fodder resources for animals both directly and as a part of different feeds for livestock and poultry.