In a skillet over medium heat, brown the ground beef with Worcestershire sauce for 8-10 minutes, then let it cool.

Boil salted water and cook chickpea pasta 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.

Combine cooled pasta, cooked beef, tomatoes, lettuce, onion, cheddar cheese, and pickles in a large bowl and fold gently.

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

Before serving, fold in romaine lettuce and garnish with sesame seeds or extra pickles if desired.