In a medium bowl, combine Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, grated garlic, dried oregano, red pepper flakes, and sea salt. Whisk until smooth and creamy.

In a large mixing bowl, add garbanzo beans, white beans, diced turkey breast, salami, bell pepper, and cherry tomatoes. Fold in pepperoncini, red onion, parsley, and cheese.

Drizzle the dressing over the salad and toss gently to coat.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.