The influence of faba bean seed fermentation on the release of bioactive peptides after digestion in gastrointestinal conditions was investigated. The molecular mass of protein detected by SDS-PAGE was in the range from 6.5 to 97 kDa. The highest degree of protein hydrolysis (98.72%) was noted for protein obtained from seeds fermented for 3 h at 37 °C. The hydrolyzate of seeds fermented for 7 days at 30 °C was characterized by the highest peptide content (4.78 mg/mL). The highest ACE-inhibitory and antiradical against ABTS·+ activity were noted for a peptide fraction obtained from a sample fermented for 3 days at 30 °C (IC50 = 1.01 and 0.99 mg/mL, respectively). The sample obtained after 3-h fermentation at 22 °C was characterized by the highest LOX inhibitory activity (IC50 = 0.54 mg/mL). The lowest IC50 value was determined for fractions obtained from seeds fermented for 3 h and 7 days at 37 °C, and the value was not significantly different (0.92 and 0.89 mg/mL, respectively). The peptide fraction obtained from seeds fermented for 3 days at 30 °C with the highest potential for inhibition of metabolic syndrome development was separated on Sephadex G10 and peptide sequences were identified by LC-MS/MS.