In a skillet over medium heat, brown the ground beef with Worcestershire sauce for about 8–10 minutes. Transfer to a bowl to cool.

Bring a pot of salted water to a boil, add the chickpea pasta, and cook according to package directions for 7–9 minutes. Drain and cool.

Chop grape tomatoes, romaine lettuce, red onion, and dill pickles into bite-sized pieces.

In a bowl, whisk together Greek yogurt, mayonnaise, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika until smooth.

In a large bowl, combine cooled pasta, cooked beef, chopped vegetables, and cheddar cheese. Gently mix.

Pour the dressing over the salad mixture and toss gently to coat evenly.

Fold in the romaine lettuce just before serving and garnish with sesame seeds or extra pickles if desired.