In a large skillet over medium heat, brown the ground beef for about 6-8 minutes, stirring occasionally. Add Worcestershire sauce and set aside to cool.

Bring a pot of salted water to a boil and cook chickpea pasta for 7-10 minutes until al dente. Drain and rinse under cold water to cool.

Halve grape tomatoes, chop romaine lettuce, and dice red onion and dill pickles.

Whisk together Greek yogurt, mayonnaise, ketchup, mustard, dill pickle juice, and spices to make the dressing.

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

Garnish with sesame seeds and serve immediately or chill for up to an hour before serving.