Food safety is a major global concern, particularly in developing countries. Vegetables and fruits are vital components of the human food and consuming them regularly is recognized as a key factor in improving health. However, cont amination of vegetables, mainly through polluted water irrigation, poses a serious challenge. This study aims to assess the microbial quality and heavy metal concentration in Ethiopian kale, Swiss chard, and lettuce samples which were collected from Bahir Dar and Merawi vegetable gardens. Aerobic plate count, Total coliform, staphylococcus aurous, Escherichia coli and salmonella of these vegetables were determined by APHA (Plate count, most probable method) and ISO Methods. The concentration of chromium, cadmium, lead, and arsenic in these vegetables was determined by using Atomic Absorption Spectrophotometry. Aerobic plate count bacteria was higher in Ethiopian kale from Peda (5.82±0.038 log cfu/g) compared to Ethiopian kale from Merawi (4.74±0.520 logcfu/g). The total coliform result for Swiss chard from Merawi was 6.15±0.029 logcfu/g, while for lettuce from Peda it was 3.860±0.95 logcfu/g. Ethiopian kale from Peda had a staphylococcus aureus count of 4.60±0.211 logcfu/g, whereas from Merawi it was 3.86±0.43 logcfu/g. Swiss chard from Gamby and Merawi vegetable gardens were contaminated with E. coli at values of 2.81±0.567 MPN/g and 2.25±0.43 MPN/g, respectively. The concentration of Cr was 2.36 mg/kg in Swiss chard and 2.81 mg/kg in lettuce from the Peda ve getable garden. The concentration Cd was 2.26 mg/kg in Swiss chard from the Peda vegetable garden, while 2.52 mg/kg of was recorded in lettuce from the Peda vegetable garden. The study found that the microbial quality of leafy vegetable samples exceeded the recommended level for indicator bacteria, indicating poor microbiological quality. Heavy metal analysis revealed that cadmium and lead levels were exceeded the safe limit, in all sampled vegetables. But almost all vegetables had lower Chromium concentration which was below the safe limit. Overall, the study highlighted that contamination of leafy vegetables with heavy metals and microbes in urban areas, posing a health risk. Notably, salmonella and arsenic were not detected in the study samples of leafy vegetables. Key Words: Microbial Quality, Heavy Metals, Vegetables, Contamination