Begin by rinsing and draining a can of chickpeas, ensuring they’re free from excess sodium. In a large mixing bowl, combine the chickpeas with diced provolone cheese, sliced salami, halved black olives, chopped roasted red bell peppers, pepperoncini, and slivered red onion. Toss the ingredients gently to ensure an even blend of flavors.

In a separate small bowl, whisk together the olive oil, red wine vinegar, pressed garlic, dried oregano, kosher salt, and black pepper. Mix until the dressing emulsifies and thickens slightly.

Drizzle the dressing over the salad ingredients and toss everything together, ensuring all components are well-coated.

Let the salad rest for about 30 minutes at room temperature for the best flavor.

Serve immediately or refrigerate for up to three days, keeping the dressing separate until serving.