In a large skillet over medium heat, add the lean ground beef and cook until browned, about 5-7 minutes. Stir in Worcestershire sauce and let it simmer for an additional minute. Remove from heat and cool.

Bring a pot of salted water to a boil and add chickpea pasta. Cook according to package instructions, about 6-8 minutes, until al dente. Drain and rinse under cold water.

Chop grape tomatoes in half, dice romaine lettuce, red onion, and dill pickles.

In a 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 cooled pasta, cooked ground beef, chopped tomatoes, romaine lettuce, diced onion, and cheddar cheese. Mix gently.

Drizzle prepared dressing over the salad mixture and toss gently to coat.

Add chopped romaine lettuce just before serving and top with sesame seeds if desired. Serve in a large bowl.

For leftovers, transfer to an airtight container and refrigerate for up to 3 days.