In a skillet over medium heat, add the ground beef and cook until browned, about 7-10 minutes. Stir in the Worcestershire sauce and remove from heat to cool.

Bring a large pot of salted water to a boil, add the chickpea pasta, and cook according to package instructions for 6-8 minutes. Drain and rinse under cold water.

While the pasta is cooling, halve the grape tomatoes, chop the romaine lettuce, and dice the red onion and dill pickles.

Using a box grater, shred the sharp cheddar cheese.

In a medium bowl, whisk together the Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika.

In a large mixing bowl, combine the cooled pasta, browned beef, halved tomatoes, chopped lettuce, diced onion, shredded cheese, and chopped pickles. Stir to distribute evenly.

Pour the creamy dressing over the pasta mixture and gently toss to coat everything evenly.

If desired, sprinkle white sesame seeds on top before serving.