Place your block of vegan feta in the center of a large 3 quart baking dish.
Add your tomatoes, chickpeas, garlic, and herbs to the pan around the feta.
Drizzle everything with your olive oil, season with salt and pepper, and gently mix the tomato and chickpea mixture to cover it in the oil. Don't mix up your feta, because we want to bake the block whole.
Bake for 30 minutes, or until the tomatoes have burst a bit and released some of their juices.
Gently stir in your spinach, and salt and pepper to taste.
This will keep in the refrigerator for a few days in an airtight container. The cheese will solidify again when chilled, and will melt when you reheat.