In a food processor, combine the giardiniera vegetables with the pickling liquid, olive oil, red wine vinegar, capers and garlic and pulse until finely chopped. Season the dressing with salt and pepper.
In a large bowl, toss the chickpeas, salami, provolone, frisée, butter lettuce and basil. Add the giardiniera dressing, toss to coat, top with artichoke hearts and roasted red pepper and serve. Add a pepperoncini for garnish, if desired.
The dressing can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours.