In a medium bowl, whisk together the olive oil, red wine vinegar, parmesan cheese, mayonnaise, brine, and dijon mustard until fully emulsified and smooth. The parmesan helps create a thicker, more cohesive dressing. Mince the garlic clove finely and add it to the dressing along with the italian seasoning, red pepper flakes, salt, and black pepper. Whisk everything together until the flavors are evenly distributed. Let the dressing sit for a minute to allow the seasonings to bloom.

While the dressing is resting, prepare all the vegetables and proteins. Cut the bell pepper into 1/2-inch dice. Slice the cherry tomatoes in half lengthwise. Thinly shave the red onion and slice the banana peppers into bite-sized pieces. Cut the salami into 1/4-inch ribbons and dice the turkey into small cubes. Halve the bocconcini pieces. I like to keep the red onion shaved thin rather than diced—it distributes more evenly throughout the salad and gives a milder, more pleasant bite with each spoonful.

In a large bowl, combine the drained and rinsed chickpeas, red kidney beans, and all the prepared vegetables and proteins. Pour the dressing from Step 1 over the salad and toss gently but thoroughly, making sure every component is evenly coated with the dressing. Allow the salad to sit for at least 15-20 minutes before serving so the flavors can meld together—I find the salad actually tastes better if you let it rest for 30 minutes to an hour. Taste and adjust seasoning if needed before serving.