In a medium bowl, whisk together Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, garlic, oregano, red pepper flakes, and sea salt until smooth.

In a large mixing bowl, combine drained garbanzo beans, drained white beans, diced turkey breast, and diced salami.

Add the diced green bell pepper, halved cherry tomatoes, sliced pepperoncini, chopped red onion, chopped parsley, and cubed cheese to the salad mixture. Toss gently.

Pour the dressing over the salad and toss to coat all the ingredients.

Cover and refrigerate for at least 30 minutes before serving. Toss again before serving and garnish with extra pepperoncini or parsley if desired.