In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until it’s no longer pink. Stir in Worcestershire sauce and seasonings to taste. Transfer to a bowl to cool.

Bring a large pot of salted water to a boil and add chickpea pasta. Cook according to package instructions, typically around 7-9 minutes, until al dente. Drain and rinse under cold water. Set aside in a mixing bowl.

Chop the fresh vegetables including grape tomatoes, romaine lettuce, red onion, and dill pickles. Add all the veggies to the cooled pasta in the mixing bowl.

In a separate bowl, combine Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, and seasonings. Whisk until smooth and creamy.

Pour the cooled ground beef into the mixing bowl with pasta and vegetables. Sprinkle shredded sharp cheddar cheese and gently fold together.

Drizzle the dressing over the salad and toss to coat evenly. Add chopped romaine just before serving to keep it crispy.

Serve the salad in bowls, garnishing with sesame seeds if desired. Enjoy chilled or at room temperature.