Saponins are the naturally occurring phytochemicals present in most vegetables, edible legumes, and herbs. These constitute a chemically diverse group of compounds that contain steroid or triterpenoid aglycone linked to one or more oligosaccharide moieties. These compounds are characterized by surface-active foaming properties, bitter taste, and astringency. Numerous studies have suggested the positive health benefits of saponins on blood cholesterol levels, bone health, blood glucose level, and cancer risk. A diet rich in saponins has been shown to reduce dental caries, inhibit platelet aggregation, treat hypercalciuria, and act as an antidote against heavy metal poisoning. The present review summarizes the phytochemistry and pharmacology of saponins derived from edible legumes and also highlights their positive health benefits.