Heat a large skillet over medium heat and add lean ground beef. Cook for 5-7 minutes until fully browned.

Stir in Worcestershire sauce and let simmer for 2 minutes. Remove from heat and let cool.

Bring a pot of water to a boil, add chickpea pasta, and cook according to package instructions for 7-10 minutes. Strain and rinse under cold water.

Chop grape tomatoes, romaine lettuce, red onion, and dill pickles. Set aside in a large mixing bowl.

In a medium bowl, combine Greek yogurt, light mayonnaise, ketchup, yellow mustard, and dill pickle juice. Add spices and stir until smooth.

In the bowl with veggies, add cooled pasta and ground beef. Sprinkle in sharp cheddar cheese and mix gently.

Drizzle dressing over the salad and toss gently to coat all ingredients.

Fold in chopped romaine just before serving. Sprinkle sesame seeds on top if desired.