Preheat the oven to 425°F. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned, tossing a few times.

While the veggies are roasting, make the dressing by adding the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.

In a large bowl, add the spinach, chickpeas, roasted veggies, feta, and parsley. Add the dressing and toss the mixture to combine.