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wash and cook the rice.
while the rice cooks, in a large pan, combine HALF of the tomatoes, minced garlic, oregano, salt, and 1 tbsp of olive oil. cook for about 2 minutes until the tomatoes soften and release juices.
stir in fresh spinach and cook until it wilts.
in a medium bowl, combine cubed feta cheese with 1 tbsp of extra virgin olive oil, 1 tbsp of freshly squeezed lemon juice, ½ tsp of dried oregano (add more to taste), 2 tbsp of chopped fresh oregano (if using)
mix so that the herbs and olive oil coat the feta.
add cooked rice and drained chickpeas to the pan.
add 1 tbsp lemon juice and the remaining uncooked tomatoes. reheat on medium heat, stirring everything to combine.
mix half of the feta mixture into the skillet with lemon rice. Reheat gently to warm it and soften the cheese with heat. remove from heat. season with salt and black pepper to taste.
when serving, top the mediterranean lemon rice with the remaining feta mixture and sprinkle fresh oregano on top.