In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, minced garlic, dried oregano, red pepper flakes, and a pinch of sea salt until smooth and creamy, about 2-3 minutes.

In a large mixing bowl, combine the drained garbanzo beans, white beans, diced turkey breast, diced salami, chopped green bell pepper, halved cherry tomatoes, sliced pepperoncini, finely chopped red onion, and parsley. Gently toss until evenly mixed.

Fold in the shredded provolone cheese into the bean salad mixture without breaking apart, stirring gently for about 1-2 minutes.

Pour the dressing over the salad ingredients and gently toss to fully coat everything, taking about 2-3 minutes.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.