In a small mixing bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, and pepperoncini brine until smooth. Incorporate the mustard, grated garlic, dried oregano, red pepper flakes, and a pinch of sea salt. Set aside.

In a large mixing bowl, add the garbanzo beans, white beans, diced turkey breast, and diced salami. Toss in the diced green bell pepper, halved cherry tomatoes, sliced pepperoncini, diced red onion, chopped parsley, and diced provolone cheese. Stir gently until well combined.

Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Allow the flavors to meld.

Cover with plastic wrap or transfer to an airtight container, and refrigerate for at least 30 minutes before serving. Garnish with extra pepperoncini before serving.