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Whisk ¼ cup oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon mustard, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder and ¼ each teaspoon salt, crushed red pepper and pepper in a small bowl until combined.
In a large bowl, combine 4 cups lettuce, the rinsed chickpeas, quartered tomatoes, ½ cup onion, the cubed provolone and ¼ cup each red peppers, banana peppers and parsley. Add the dressing and toss until evenly coated.