The potential benefits of regular legume consumption on human health are well recognized, including reductions in CVD risk, improved glycaemic control and insulin sensitivity, reductions in cancer risk and diversification of the gut microbiome(1). In addition to the proposed health benefits, one of the key advantages of legumes is their potential impact of planetary health due to their low environmental footprint from their cultivation(2). However, previous data has shown that intake amongst Australian adults is suboptimal(3). Nevertheless, the recent emergence of new legume-based products onto Australian supermarket shelves suggests the possibility of greater acceptance and uptake(4). Therefore, this study aimed to quantify frequency of consumption as well as potential barriers and motivators toward legume intake, using a convenience sample of Australian adults. This was a cross-sectional online survey undertaken in Australian adults aged ≥18 years. The survey tool included questions related to the types of legumes and legume-based products preferentially consumed, frequency of their intake, and the barriers and motivators toward consumption. A total of n = 437 participants completed the survey (47.7 ± 15.4 years; BMI: 25.3 ± 5.0 kg/m2). Canned legumes (n = 400; 91.5%), legume-based dips (n = 400; 91.5%) and fresh legumes (n = 392; 89.7%) were amongst the most frequently consumed legume type. Of these, almost two-thirds of participants (n = 278; 63.6%) reported consuming canned legumes on a weekly basis, with twice weekly the most reported frequency of consumption (n = 89; 20.4%). Chickpeas (n = 206; 47.1), lentils (n = 109; 24.9%) and peas (n = 92; 21.1%) were the most frequently consumed legume type. Taste preferences (n = 194; 48.4%), meat alternative protein options (n = 187; 46.6%), health (n = 171; 42.6%) and nutritional benefits (n = 138; 34.4%) were identified as key motivators toward consumption. Few respondents identified cultural (n = 17; 4.2%) or environmental (n = 9; 2.2%) influences as key motivators for legume consumption. In contrast, not being a key component of the habitual diet (n = 82; 18.8%) and the potential to trigger gut related symptoms (n = 15; 18.3%) were identified as key barriers hindering regular consumption. Despite identifying key motivators toward legume consumption, it remains important to continue to address barriers which may impede regular consumption through avenues including ongoing food innovation and establishing clear dietary recommendations consistent with optimal health outcomes.