Lemon, Wheat Berry, and Chickpea Salad

Sort and wash chickpeas. Combine chickpeas, wheat berries, 8 cups water, and 1 tablespoon of the oil in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 35 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).

While cooker stands, combine remaining 3 tablespoons oil, peas, and next 7 ingredients (through black pepper) in a large bowl. Drain chickpea mixture through a fine sieve. Rinse with cold water; drain well. Add chickpea mixture to bowl; toss well. Stir in feta cheese and salt. Serve immediately, or cover and chill.