In a large skillet over medium heat, brown the ground beef with Worcestershire sauce for about 7-10 minutes, until fully cooked. Remove and cool.

Bring a large pot of salted water to boil. Cook chickpea pasta for 7-10 minutes until al dente. Drain and rinse with cold water.

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

Combine Greek yogurt, light mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika in a bowl. Whisk until smooth.

In a large serving bowl, mix cooked pasta with ground beef, grape tomatoes, romaine, red onion, and cheddar cheese.

Drizzle dressing over the mixture and toss gently to coat everything evenly.

Optionally, sprinkle sesame seeds on top before serving. Chill for 30 minutes if desired.