Step 1Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.
Step 2Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.
Step 1In a small bowl, whisk together the miso, agave nectar, brown sugar and vinegar. Slowly whisk in the vegetable and sesame oils until emulsified. This makes 1 scant cup dressing that will keep for 3 days refrigerated.
Step 1Spread a heaping 2 tablespoons hummus over each roll half (top and bottom). Top each bottom half with one-fourth cup grated carrot.
Step 2Trim the ends off the cucumber and halve it crosswise. Slice each half lengthwise into one-fourth-inch-thick slices. Place 2 slices on top of each mound of carrots, then top each with 2 slices of tomato.
Step 3In a large bowl, toss the field greens with the dressing and crushed wasabi peas. Divide the salad among the 4 sandwiches and carefully mound in place.
Step 4Top each sandwich with the remaining ciabatta and press down firmly (if necessary, wrap each sandwich with parchment or butcher paper so that the contents don't fall out). Halve the sandwiches and serve immediately.