In a medium bowl, whisk together the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until the dressing is smooth and emulsified.

Using a food processor fitted with the slicing attachment, pulse the trimmed Brussels sprouts until they are thinly sliced. If you do not have a food processor, carefully thinly slice the Brussels sprouts with a sharp knife.

Transfer the shredded Brussels sprouts to a large bowl and pour the prepared dressing over them. Use tongs to thoroughly coat the Brussels sprouts with the dressing. Let the mixture marinate for 30 minutes.

While the Brussels sprouts marinate, chop and prep the chickpeas, salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan cheese.

Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, cubed provolone, and shaved parmesan to the marinated Brussels sprouts. Toss everything together gently until well combined.

Serve the salad immediately, adding extra freshly ground black pepper to taste.