In a large bowl, cover the chickpeas with 2 to 3 inches of cold water. Soak at room temperature for 6 to 8 hours, or overnight. Drain and rinse.
When ready to cook, pour the water into the inner pot and add the chickpeas and secure the lid.
Select Pressure Cook and set the the time to 15 minutes. When the cooking program has finished, let the pressure release naturally. Unlock and remove the lid and drain the beans.
Meanwhile prepare the dressing. In a small jar or bowl, combine the olive oil, vinegar, salt, and black pepper and whisk thoroughly.
In a large bowl, combine the chickpeas, onion, cherry tomatoes, olives, cucumber, bell pepper, and coriander. Add the dressing and toss.
Top with the feta and serve cold.