In a skillet over medium heat, brown the ground beef, stirring frequently until fully cooked and no longer pink, about 6-8 minutes. Stir in Worcestershire sauce and let cool.

Cook the chickpea pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

Chop the grape tomatoes, romaine lettuce, red onion, and dill pickles to uniform sizes for a beautiful presentation.

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

In a large bowl, combine the cooled pasta, cooked beef, tomatoes, lettuce, onion, cheese, and pickles. Pour dressing over and toss gently to coat.

Fold in romaine lettuce last. Optionally, sprinkle with white sesame seeds. Serve immediately or chill for 30 minutes.