In a large skillet, heat over medium-high heat and brown 1 pound of lean ground beef for about 8-10 minutes until fully cooked and no longer pink.

While the beef cools, bring a pot of salted water to a rolling boil. Add 8 ounces of chickpea pasta and cook according to package instructions, usually around 7-9 minutes until al dente.

Half a cup of grape tomatoes, chop one head of romaine lettuce, dice a red onion and a handful of dill pickles.

In a medium mixing bowl, whisk together 3/4 cup of Greek yogurt and 1/4 cup of light mayonnaise until smooth. Add in a tablespoon of ketchup, a teaspoon of yellow mustard, and a couple of tablespoons of dill pickle juice.

In a large serving bowl, combine the cooled chickpea pasta with the beef and chopped vegetables. Drizzle the dressing over the salad and toss everything together gently.

For an extra touch, sprinkle some white sesame seeds over the top before serving.