In a large skillet, brown the lean ground beef over medium heat for about 6-8 minutes until no longer pink. Stir in Worcestershire sauce and cook for an additional minute. Transfer to a bowl and let cool.

Bring a large pot of salted water to a boil and add chickpea pasta, cooking according to package instructions for about 7-9 minutes. Drain and rinse under cold water.

Chop veggies: halve grape tomatoes, dice dill pickles, chop romaine lettuce, and finely dice red onion. Place in a large mixing bowl.

In a separate bowl, whisk together Greek yogurt, light mayonnaise, ketchup, and yellow mustard until smooth. Add dill pickle juice, garlic powder, onion powder, and paprika. Mix until creamy.

Add the cooled pasta and beef mixture to the veggies. Sprinkle in shredded sharp cheddar cheese and toss gently.

Drizzle dressing over the salad and toss gently to coat.

Transfer to a serving bowl, garnish with sesame seeds if desired. Serve immediately or chill for 30 minutes for the flavors to blend.