In a large mixing bowl, combine the chickpeas, provolone cheese, soppressata, black olives, roasted red bell peppers, pepperoncini, and red onion. Gently fold together until well-distributed.

In a separate bowl, whisk together the olive oil, red wine vinegar, garlic, and oregano. Season with salt and black pepper to taste and whisk until emulsified.

Pour the dressing over the salad mixture and gently toss to coat all the ingredients evenly.

Taste the salad and adjust seasoning with more salt, pepper, or oregano if needed, then toss again.

Serve immediately or let sit for 15 minutes before serving for enhanced flavor. Store leftovers in an airtight container for up to 3 days.