In a large skillet over medium heat, brown 1 pound of lean ground beef, stirring occasionally for about 5–7 minutes until fully cooked. Incorporate 1 tablespoon of Worcestershire sauce for extra flavor as the meat cooks.

In a separate pot, bring salted water to a boil, then add 8 ounces of chickpea pasta. Cook according to package instructions, usually around 7–10 minutes, until al dente. Drain and rinse under cold water to stop cooking.

While the pasta is cooling, halve 1 cup of grape tomatoes. Chop 1 cup of romaine lettuce, dice 1/3 cup of red onion, and 1/3 cup of dill pickles.

In a medium bowl, whisk together 3/4 cup of Greek yogurt and 1/4 cup of light mayonnaise. Stir in 4 tablespoons of ketchup, 1.5 tablespoons of yellow mustard, and 1.5 tablespoons of dill pickle juice. Season with garlic powder, onion powder, and paprika.

In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved tomatoes, chopped romaine, diced onion, sharp cheddar cheese, and dill pickles. Toss gently until well mixed.

Drizzle the dressing over the salad mixture and toss again until all ingredients are evenly coated.

Fold in remaining chopped romaine just before serving. If using, sprinkle with white sesame seeds.

Serve immediately or store in an airtight container in the fridge for up to 3 days.