In a large skillet over medium heat, brown the ground beef, stirring occasionally for about 6-8 minutes until fully cooked. Add Worcestershire sauce and cook for an additional 1-2 minutes to infuse flavor. Transfer the beef to a plate to cool.

Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package instructions, about 7-9 minutes for al dente texture. Drain the pasta, rinse with cold water, and set aside to cool.

Wash and prepare the fresh vegetables. Dice grape tomatoes, chop romaine lettuce, finely slice red onion, and chop dill pickles.

Shred or crumble the sharp cheddar cheese into bite-sized pieces.

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

In a large mixing bowl, add cooled chickpea pasta, ground beef, diced tomatoes, romaine, red onion, shredded cheese, and pickles. Gently toss to combine.

Drizzle the dressing over the salad mixture and fold gently to ensure even coating.

Sprinkle sesame seeds over the top if desired. Serve immediately or refrigerate until ready to enjoy.