In a large skillet over medium heat, add 1 pound of lean ground beef. Cook for about 7-10 minutes, breaking it apart, until the beef is fully browned and no longer pink. Stir in 1 tablespoon of Worcestershire sauce, letting it cook for an additional minute. Once done, remove from heat and set aside to cool.

Bring a pot of water to a boil, and add 8 ounces of chickpea pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water until it's cool to the touch.

While the pasta cools, take 1 cup of grape tomatoes and halve them. Chop 2 cups of romaine lettuce into bite-size pieces, dice half a red onion, and chop 1 cup of dill pickles.

In a mixing bowl, whisk together 1 cup of Greek yogurt, 1/4 cup of light mayonnaise, 3 tablespoons of ketchup, 1 tablespoon of yellow mustard, and 2 tablespoons of dill pickle juice until smooth. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika.

In a large bowl, combine the cooled chickpea pasta, cooked ground beef, halved tomatoes, chopped lettuce, diced red onion, 1 cup of shredded sharp cheddar cheese, and chopped dill pickles. Gently toss these ingredients together.

Drizzle the homemade dressing over the pasta mixture, then toss gently to coat all the ingredients.

If desired, sprinkle a tablespoon of white sesame seeds on top for added texture. Serve immediately or refrigerate for up to 1 hour before serving.