In a large mixing bowl, add the chickpeas, provolone cheese, salami, black olives, roasted red bell pepper, pepperoncini peppers, and red onion. Stir gently until well combined.

In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and oregano. Season with salt and pepper.

Pour the dressing over the salad ingredients and toss until everything is coated.

Taste and adjust seasoning as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.