Grain legumes have been of great interest to the European community as they show favourable nutritional and environmental traits. These crops, thus, are key to the Farm to Fork Strategy. The Sobrero and Marconi High Schools, with the assistance of the University of Turin, have characterised four varieties of chickpeas and four of soybeans, focusing mainly on the evaluation of the production of grain, the water and oil absorption capacity, the content of macronutrients, and the antioxidant activity. A variety of soybean by-products also proved to have very high levels of proteins and antioxidant activity. Our project highlights the potential of these legumes as raw materials suitable for consumption as plant-based proteins and antioxidants, thus making the most of their eco-sustainability.