In a skillet over medium heat, brown the ground beef with Worcestershire sauce until fully cooked and nicely caramelized, about 7-10 minutes. Once done, set aside to cool completely.

Cook the chickpea pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent stickiness, then set aside.

Dice the grape tomatoes, chop the romaine lettuce, finely slice the red onion, and chop the dill pickles. Keep them handy for the salad assembly!

Use a grater to shred the sharp cheddar cheese into a bowl. This will blend beautifully when mixed with the other ingredients.

In a separate mixing bowl, whisk together Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and well combined.

In a large mixing bowl, combine the cooled chickpea pasta, ground beef, chopped tomatoes, romaine lettuce, red onion, shredded cheese, and pickles. Stir gently to mix.

Drizzle the dressing over the pasta salad and toss gently to ensure everything is well coated and deliciously mixed.

Garnish with sesame seeds and serve the salad immediately. If not serving right away, refrigerate for up to 2 hours to allow flavors to meld.