In the inner pot, combine chickpeas, thyme, parsley, water and 1 tbsp (15 mL) oil, stirring well.
Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the + button to increase the time on the display to 38 minutes.
When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The chickpeas should be tender. (If more cooking is needed, cover the pot and press Sauté. Cook, stirring, for 3 to 5 minutes or until tender.) Drain and rinse chickpeas and set aside. Rinse and dry inner pot.
In the inner pot, combine chickpeas, lentils, herbes de Provence, salt, broth and 1 tbsp (15 mL) wine. Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust twice to change the heat level to “Less.” Press – to decrease the time on the display to 3:00.
When the timer beeps, remove the lid and check to make sure the lentils are firm-tender. (If more cooking is needed, reset the slow cooker to “More” for 15 minutes.) Press Cancel.
In a small bowl, whisk together garlic, mint and the remaining wine. Gradually whisk in the remaining oil until emulsified. Drizzle over mixture in pot. Gently stir in tomatoes and olives.
Transfer salad to a serving dish and garnish with feta.