Lucerne seeds (Medicago sativa L.) were germinated at different time-temperature regimes (24, 28, and 32 °C for 24, 48, and 72 h). The effect of germination was evaluated on physicochemical properties, techno-functional characteristics, antinutrients, bioactive constituents, antioxidant activity, and mineral profile of lucerne seeds to ascertain the best time-temperature regime for the germination. High germination capacity was observed in seeds germinated at 28 and 32 °C in comparison to 24 °C, however, lower germination losses were manifested at 28 °C. Time-temperature regime of 28 °C for 48 h was most effective for the germination of lucerne seeds. Germination at aforesaid conditions improved hydration properties, foaming capacity, and gelation ascribed to protein denaturation reflected as a change in the α-helix and β-sheets in ATR-FTIR spectra of germinated flours. Furthermore, reduction in tannins (32.91%), lectin (100%), and trypsin inhibitor activity (67.42%) were observed. Increased DPPH∙ RSA (6.90%), ABTS∙+ RSA (10.51%), metal chelating activity (14.64%), and zinc concentration were also manifested with germinated flour. The optimal balance of techno-functionality, reduced antinutrients, and high antioxidant capacity of germinated flour (28 °C for 48 h) was validated using Principle Component Analysis.