In a skillet over medium heat, brown the ground beef for 7-10 minutes until fully cooked. Drain excess grease and stir in Worcestershire sauce. Set aside to cool.

Bring a pot of salted water to a boil and add chickpea pasta. Cook according to package instructions, usually 7-9 minutes until al dente. Drain and rinse under cold water.

Chop the vegetables: halve the grape tomatoes, chop the romaine lettuce, dice the red onion and dill pickles.

In a mixing bowl, combine Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika. Whisk until creamy and smooth.

In a large bowl, combine cooled pasta, cooked beef, tomatoes, lettuce, red onion, cheddar cheese, and dill pickles. Toss gently to mix.

Drizzle the dressing over the pasta mixture and toss gently until coated evenly.

Fold in chopped romaine lettuce just before serving to retain crispiness and sprinkle sesame seeds if desired.