In a small bowl or jar, combine the Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, and Dijon mustard. Add grated garlic, oregano, red pepper flakes, and sea salt. Whisk until smooth.

In a large mixing bowl, add the drained garbanzo beans and white beans. Fold in the diced turkey, diced salami, and diced green bell pepper. Toss in the halved cherry tomatoes, sliced pepperoncini, chopped red onion, and parsley. Gently mix.

Pour the creamy dressing over the mixed salad ingredients. Toss until all components are coated.

Cover the bowl or transfer to an airtight container and chill for at least 30 minutes before serving.