Cook the Ground Beef: In a large skillet, heat over medium heat and add ground beef. Cook until browned, stirring frequently for about 8-10 minutes, until no longer pink. Stir in Worcestershire sauce, combine well, and let it cool.

Cook the Pasta: Bring a pot of salted water to a rolling boil. Add chickpea pasta and cook according to package instructions for 7-9 minutes until al dente. Drain and rinse under cold water.

Prep Vegetables: Halve grape tomatoes, chop romaine lettuce, dice red onion, and slice dill pickles. Set aside.

Make the Dressing: In a bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, and dill pickle juice. Mix in garlic powder, onion powder, and paprika until smooth.

Combine Ingredients: In a large bowl, add cooked chickpea pasta, ground beef, tomatoes, lettuce, red onion, and cheddar cheese. Fold to mix evenly.

Dress the Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients without crushing them.

Serve: Garnish with sesame seeds and serve immediately or refrigerate for 30 minutes to enhance flavors.