The objective of this study was to evaluate the Physicochemical and functional properties of whole flour legumes. Phenolic content, flavonoid content and antioxidant activity of pea, chickpea and lentil flours were evaluated. The physicochemical and functional properties of their whole flours were determined. Lentil had the highest phenolic content and the highest antioxidant activity, followed by pea end chickpea. The proximate composition of the three legumes was comparable. The three flours had good functional properties. Thus, the study indicated that pea, chickpea and lentil whole flours would have great potential in various food applications.