Cook bulgur according to package directions: add 1 cup of water and 1 cup bulgur to a pot. Add a bit of salt and bring to a boil. Turn down to a simmer and cook for 10 minutes, until most water is absorbed. If need be, strain out any remaining water.
Add spinach to bulgur and cover with lid to wilt. Set aside for 5 minutes.
Chop tomatoes and mint, and add to the pot of bulgur.
Add drained chickpeas, 4 tablespoons of humus, and 1/2 cup crumbled feta to pot, and mix well to combine. Squeeze lemon juice over.