In a large bowl mix the oil, spices, salt and pepper and maple syrup well.(the first 9 ingredients -except the Spatchcocks). Add the Spatchcocks and mix them up covering with marinade. Cover and set aside.
Put the vegetables in a bowl and add the oil and salt and toss. Leave the coriander and feta aside
I heated a cast iron skillet on high. I added the vegetables in batches charing them and then putting onto the baking paper lined tray. Bake the vegetables in the oven for approximately 20-30 minutes till browned and tender (You can bake them with out colouring first if you prefer)
Set the vegetables aside . Cool slightly then put back into a bowl that is large enough to contain all of the salad ingredients
Meanwhile heat the skillet again to smoking. Shake off any excess marinade and put the spatchcocks onto the skillet skin side down. Don't touch or turn for 2-4 minutes until they are dark and caramelized. Carefully take out of the pan without ripping the skin and put onto the baking tray the vegetables came off. Continue with the other Spatchcocks. Once they are all nicely browned and on the tray you can add any extra marinade to the tray and put into the oven. ( Do not use the marinade again unless it is COOKED)
Bake for 20 minutes or until cooked through. Test by piercing the thick part of a leg with a sharp knife.
Take out of the oven and set aside. Add the chickpeas and rough chopped coriander and crumbled feta to the bowl of vegetables.
Mix the dressing ingredients together. The best way to do this is put it into an empty jar and shake. Taste test for salt .
Cut the Spatchcocks into quarters and serve on top of the salad. Pour the dressing over the salad and spatchcocks and add more coriander .