In a small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, and pepperoncini brine. Add Dijon mustard, minced garlic, dried oregano, red pepper flakes, and sea salt. Blend until smooth and creamy, set aside.

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

Fold in cubed provolone cheese and pour the dressing over the salad. Toss everything together thoroughly to ensure even coating.

Cover and refrigerate for at least 30 minutes to allow flavors to fuse. Serve chilled.