In a large skillet, heat over medium heat and add the lean ground beef. Cook, stirring regularly for about 7–10 minutes, until browned and crumbled.

Pour in Worcestershire sauce and mix thoroughly. Remove from heat and allow to cool.

Boil a pot of salted water, then add the chickpea pasta. Cook according to package instructions (about 7–10 minutes), then drain and rinse under cold water.

Prepare the vegetables by halving the grape tomatoes, chopping the romaine lettuce, dicing the red onion, and slicing the dill pickles.

In a medium mixing bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.

In a large bowl, combine the cooled pasta with the cooked beef, chopped tomatoes, romaine lettuce, red onion, cheddar cheese, and dill pickles. Gently toss to combine.

Pour the creamy dressing over the pasta mixture and fold in gently until everything is well coated.

Optionally, fold in the romaine lettuce just before serving to keep it crisp. Garnish with white sesame seeds.

Refrigerate for about 30 minutes before serving to let flavors meld, if desired.