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Preheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining ¼ teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.