In a medium 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 to taste. Continue whisking until the dressing is smooth and creamy, then set aside.

In a large mixing bowl, combine garbanzo beans, white beans, diced turkey breast, and diced salami. Add chopped green bell pepper, halved cherry tomatoes, chopped pepperoncini, diced red onion, and chopped parsley. Gently toss the salad ingredients until well mixed.

Drizzle the prepared dressing over the mixed salad, ensuring all components receive an even coating. Gently toss the salad again to incorporate the dressing thoroughly.

Refrigerate the mixed salad for at least 30 minutes. Before serving, give it another light toss and garnish with additional pepperoncini.